Spicy Orange Sweet Potato Muffins
|All-purpose flour||1 Cup (16 tbs) (Around 250 milliliter)|
|Whole-wheat flour||1 Cup (16 tbs) (Around 250 milliliter)|
|Baking powder||2 Teaspoon (Around 10 milliliter)|
|Baking soda||2 Teaspoon (Around 10 milliliter)|
|Cinnamon||5 Teaspoon (Around 5 milliliter)|
|Ground nutmeg||1⁄2 Teaspoon (Around 2 milliliter)|
|Ground allspice||1⁄2 Teaspoon (Around 2 milliliter)|
|Sweet potatoes||1 Can (10 oz), drained (Around 455 milliliter)|
|Firmly packed brown sugar||2⁄3 Cup (10.67 tbs) (Around 150 milliliter)|
|Orange juice||1 Cup (16 tbs) (Around 250 milliliter)|
|Carrot||1 , shredded|
In a medium bowl, combine all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, nutmeg and allspice.
In a large bowl, mash sweet potatoes.
Add brown sugar, eggs, orange juice, carrot and vanilla.
Mix together until well blended.
Add flour mixture, stirring just until moistened and blended.
Do not overmix.
Spoon batter into prepared muffin tin, filling cups to the top.
Bake in preheated oven for 15 to 20 minutes or until golden brown.
HINT: For long-term storage of eggs, crack them open into an ice-cube tray.
When completely frozen, put egg cubes in a sealed freezer bag and use as needed.