From Spatula Diaries: Sweet potato muffins are a must

Like many readers, 225 contributor Maggie Heyn Richardson has a stash of local sweet potatoes in her pantry. The generous haul has been great inspiration for the cook, and she’s determined not to waste them.
“I’ve used them to make sweet potato French fries, roasted sweet potato nuggets with fresh rosemary, sweet potato-Greek yogurt smoothies, shredded sweet potato-cumin quesadillas and these tender sweet potato muffins,” she writes in her latest blog post. “They’re perfect for lunch boxes, snacking and for the breakfast table. The buttermilk is essential; it keeps the muffins light and moist. Rolled oats add nice texture, and the topping provides fragrant orange crunch.”

Check out the recipe and get more details on Maggie Heyn Richardson’s latest blog here.