Organic Sweet Potato Muffins with Cream Cheese Frosting

I am currently finishing up my yoga teacher traning in Asheville and while I have always been a foodie (ie the blog) yoga absolutely changed my perspective on the matter. I cannot help but to judge nearly every ingredient that I put into my recipes and therein my body. But rigidity is never going to something to which my personality can commit, seriously I love yoga because it helps relax, right? So instead I have made simple substitutions, like using organic brown rice syrup inside of white sugar, because it doesn't effect blood sugar in the same way and it's a whole food, that comes from you guessed it, rice. I always make sure to use organic eggs and other dairy as well. I substituted whole wheat flour for half of the flour used and pureed sweet potatoes instead of all the oil. In the icing I used less sugar, partially for nutrition but mostly because I didn't want to overpower the muffin.

Organic Sweet Potato Muffins with Cream Cheese Frosting

1 1/2 cups organic whole wheat flour
1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
4 organic eggs
1 cup organic sugar
1 1/4 cup organic brown rice syrup
1 cup vegetable oil
1 cup organic sweet potato puree (1 cook boiled sweet potato and 1/4 cup water)
1 tsp vanilla
cream cheese icing (recipe to follow)

Directions

1. Sift the flours, baking soda, baking poder, cinnamon, and nutmeg together.

2. Slowly beat the eggs, sugar, and brown rice syrup together for about 2 minutes.

3. Gradually add in oil and sweet potato.

4. Add vanilla.

5. Add in flour and be sure not to over beat the mixture.

6. Bake at 350 degrees for 25 minutes.

7. Top with cream cheese icing, recipe to follow.

Super Quick Cream Cheese Icing

2 packages organic cream cheese, softened
1/2 cup organic or local butter, softened
1 cup sifted powdered sugar

Directions

1. Add ingredients to a bowl and beat until smooth.

2. Spread atop muffins.

Serves 12