Sweet Potato Muffins Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| 2 eggs or 1/2 cup prepared egg substitute | ||
| Sweet potato | 1 Medium, peeled | |
| Sugar | 1/3 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Wheat germ | 2 Tablespoon, toasted | |
| Cinnamon | 1/2 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Raisins | 1/2 Cup (16 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.
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.
Chef
