Sweet Potato Coconut Muffins

These breakfast muffins will keep you full much longer than boxed cereal:

You'll need approximately:

• 2 tsp baking powder
• 1 cup King Arthur White Whole Wheat Flour
• .50 cup Arrowhead Mills Organic Rye Flour
• 1 cup brown sugar
• .25 cup vegetable oil
• 1 egg
• .5 cup milk
• .5 cup Trader Joe's Shredded Sweetened Coconut
• .5 cup Bruce's All-natural Sweet Potato Pie filling
• .5 cup sour cream

Preheat the oven to 350 degrees. Mix dry ingredients in one bowl, including the coconut. Break apart larger clumps of sugar. In another bowl, beat the egg. Sir in the milk and oil. Gradually add dry ingredients into the wet ingredients until halfway combined. Gently stir in sweet potatoes. Then do the same with the sour cream, using less than portioned if mix is too wet. Spoon mixture into greased muffin tins. Place tins in the oven and bake for 14 to 20 minutes. Will make at least six muffins depending on the amount portioned in each tin cup.

Sweet Potato Pancakes

Pancakes are my main choice for a make-ahead breakfast. They freeze wonderfully and defrost quickly. I adapted these from AllRecipes.com. I replaced the pumpkin with Bruce's Sweet Potato Pie filling, which I found for 50 cents. With no allspice on hand, I added more of the other spices. I also skipped the all-purpose flour. Instead, I opted for equal portions of King Arthur Unbleached Whole Wheat and Arrowhead Mills Organic Rye flours. I oiled the griddle with Smart Balance spread. 

See http://allrecipes.com/recipe/pumpkin-pancakes/detail.aspx for recipe details.