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Sweet Potato Muffins

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Ingredients
  Unbleached all purpose flour 2 Cup (32 tbs), sifted
  Baking powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Eggs/1/2 cup prepared egg substitute 2
  Sweet potato 1 Medium, baked and peeled (About 1 Cup Mashed)
  Sugar 1⁄3 Cup (5.33 tbs)
  Milk 1 Cup (16 tbs) (Can Be Low Fat)
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Toasted wheat germ 2 Tablespoon
  Cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Raisins 1⁄2 Cup (8 tbs)
Directions

Preheat the oven to 400° F.
Line a 12-cup muffin pan with paper liners.
Sift the flour, baking powder, and salt into a large bowl.
In a food processor, blend the eggs, potato, and sugar.
(Or by hand, beat the eggs and mash the potato before blending with sugar.) Add the milk, oil, wheat germ, and spices; process or beat until smooth.
Pour the liquid mixture into the dry ingredients.
Mix just enough to blend.
Stir in the raisins.
Divide the batter among the muffin cups; they'll be about two-thirds full.
Put the muffins in the oven, reducing the heat to 350° F.
Bake in the top third of the oven for 25 minutes, or until they are lightly browned on top and dry inside.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Ingredient: 
Potato
Interest: 
Healthy

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