Sweet Potato Muffins Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Unbleached all purpose flour2 Cup (32 tbs), sifted
 Baking powder1 Tablespoon
 Salt1⁄2 Teaspoon
 Eggs/1/2 cup prepared egg substitute2
 Sweet potato1 Medium, baked and peeled (About 1 Cup Mashed)
 Sugar1⁄3 Cup (5.33 tbs)
 Milk1 Cup (16 tbs) (Can Be Low Fat)
 Vegetable oil1⁄3 Cup (5.33 tbs)
 Toasted wheat germ2 Tablespoon
 Cinnamon1⁄2 Teaspoon
 Nutmeg1⁄4 Teaspoon
 Raisins1⁄2 Cup (8 tbs)

Nutrition Facts

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


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.