Sunday, October 14, 2012
People always say, it's the small things in life that count. Eventually small things become big and fill your life entirely. When they do, it's wonderful.
Baby Ethan joined us on Sept 15th at 6:41 pm, and for the past four weeks we've been marveling in the wonder of a new life.
There's been plenty of real life too. Tears, jealousy, clashes, growing pains I'm sure every growing family faces. We're just going with it.
Roman and I still have time alone (together) while Ethan sleeps. This week, our time yielded two delicious treats. The first was somewhere between a cookie and a muffin, and the second was intangible: the chance reconnect as mother and first-born, just like old times.
Sweet Potato Muffins
Makes 12 large or 24 mini
Use any kind of sweet potato or yam you like. Pumpkin would be a nice substitute. Coconut palm sugar comes from Indonesia, made from the nectar of coconut palm trees and can be used in place of white or brown sugar. I chose to add a small amount of regular sugar to this recipe as well, but you could use only coconut palm sugar.
1 1/2 cups all-purpose flour
1/2 cup coconut palm sugar
1/3 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1 teaspoon baking powder
1 cup cooked sweet potato
2 heaping tablespoons coconut oil
1/4 cup milk
Mix the dry ingredients in a large bowl with a whisk to combine well. Peel, cut and steam one sweet potato, then mash it well and let it cool slightly. Depending on what size potato you may have leftovers, you will need about one cup packed. Beat two eggs and add them to the dry mixture. Add the coconut oil, milk and mashed sweet potato. Bake in muffin tins, at 350 degrees for 12-15 minutes. Large muffins may take longer, so check for doneness.