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Sweet Potato Muffins Recipe
|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)|
Serving size: Complete recipe
Calories 2701 Calories from Fat 857
% Daily Value*
Total Fat 97 g148.5%
Saturated Fat 17.7 g88.4%
Trans Fat 0 g
Cholesterol 445.6 mg
Sodium 2481.5 mg103.4%
Total Carbohydrates 407 g135.6%
Dietary Fiber 21.3 g85.3%
Sugars 142.2 g
Protein 62 g124.5%
Vitamin A 440.1% Vitamin C 9.7%
Calcium 157.2% Iron 118.2%
*Based on a 2000 Calorie diet
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.