Sweet potato muffins (gma)

1 Servings

Ingredients

Quantity Ingredient
2 cups Sifted unbleached all-purpose flour
1 tablespoon Baking powder
½ teaspoon Salt
2 Eggs OR 1/2 c. egg substitute
1 medium Sweet potato; baked and peeled (about 1 c. mashed)
⅓ cup Sugar
1 cup 1% lowfat milk; or regular
⅓ cup Vegetable oil
2 tablespoons Toasted wheat germ
2 tablespoons Molasses
1 teaspoon Cinnamon
½ teaspoon Ground cloves
¼ teaspoon Nutmeg
½ cup Raisins

Directions

Spray a 12-cup nonstick muffin pan with cooking spray or line the cups with paper liners. Preheat oven to 400F. Sift flour, baking powder, and salt into a large bowl. In food processor, blend eggs, potato, and sugar. (Or by hand: beat eggs and mash potatoes before blending.) Add milk, oil, wheat germ, molasses, and spices; process or beat until smooth. Pour liquid mixture into dry ingredients. Mix just enough to blend. Stir in raisins.

Divide the batter between muffin cups. As soon as muffins are in the oven, reduce heat to 350F. Bake in the top third of the oven for 25 minutes or until they are lightly browned on top and dry inside. Serve warm or at room temperature.

*SUPERFOODS: 300 RECIPES THAT HEAL BODY AND MIND, by Delores Riccio, (c)1993, Warner Books.

The Sweet Potato Cafe : Links to yam recipes on the internet run by Pamela S. Weston Wstnhouse@... at

Hanneman/Buster/MasterCook

Notes: When baking sweet potatoes for dinner, bake one extra to make these muffins for the next day. With the aid of a food processor, this batter is especially quick and easy to prepare. Sweet potatoes, whole eggs, wheat germ, molasses, and raisins are all rich in iron, which guards against fatigue and depression. Good Morning America

Recipe by: SUPERFOODS, by Riccio* Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 25, 1998

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