Sweet Potato Muffins
|Unbleached all purpose flour||2 Cup (32 tbs), sifted|
|Baking powder||1 Tablespoon|
|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|
|Raisins||1⁄2 Cup (8 tbs)|
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.