Fabulous & Hefty Sweet Potato Muffins |
|
 |
Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 12 |
|
a long term Raspberry's favorite, this is a periodically revised recipe that originated with a specialty vegetarian cookbook. Ingredients:
2 cups whole wheat flour |
2 cups whole wheat pastry flour |
4 tablespoons cinnamon |
1 tablespoon allspice |
1 1/2 tablespoons baking powder |
3/4 cup raw wheat germ |
1/2 cup oat bran |
1/2 cup wheat bran |
1 cup raisins |
1 cup walnuts, chopped |
1 cup water |
1/2 cup agave syrup (or honey) |
1 (15 ounce) can pineapple in juice (not syrup) |
2 3/4 lbs peeled and shredded sweet potatoes |
2 tablespoons vanilla extract |
Directions:
1. Combine the oat bran, wheat bran, wheat germ, raisins, syrup, pineapple, sweet potatoes, water and vanilla all in one LARGE bowl.
2. Stir this very well, it will be quite thick.
3. Sift the flours and the leavening and spices together.
4. Combine the flour blend with the sweet potato mixture, you may want to make partial additions and stir well between.
5. Grease the muffin tin (12 extra large cups).
6. and fill the cups well, mounding the mixture quite high.
7. The oven gets set to 350 degrees.
8. Place the pan in the middle of the oven, well centered and bake for 40 minutes, checking to make sure the muffin is quite set, and not quivery at all.
9. If it seems a little loose, bake another 8 minutes, and turn the oven off.
10. They may stand in the over for 10 minutes.
11. Then you can cool them and remove from the pan as soon as your patience is gone LOL.
12. I have been known to wrap them within 15 minutes after removal from the oven but you need tough hands for that.
13. These freeze extremely well.
14. Net weight on a single muffin is about a half pound, so if you are hungry after eating one, I will be amazed.
15. Hope you enjoy them!
|
|