Sweet Potato Muffins (Great for After Turkey Day) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 9 |
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Use the extra sweet potatoes from last night’s dinner to make these luscious muffins. You can use any variety of sweet potato; each will give a slightly different result, all of them nutritious and delicious. ADOPTED from the Cancer Project. Ingredients:
3 cups whole wheat pastry flour |
1/2 cup sugar (preferably raw or turbinado) |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon salt |
2 cooked sweet potatoes (about 1 cup mashed) |
1 cup soymilk or 1 cup other non-dairy milk substitute |
1 tablespoon vinegar |
1 cup golden raisin |
vegetable oil cooking spray |
Directions:
1. Preheat oven to 375 degrees.
2. Combine flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir to mix.
3. Mash sweet potatoes (if they aren’t mashed already) in a separate large bowl, then stir in non-dairy milk and vinegar. Add flour mixture and raisins. Stir together until just mixed. The batter should be moist. Add a bit more non-dairy milk or water if the batter seems stiff.
4. Spoon batter into a vegetable oil sprayed muffin pan, filling almost to the top.
5. Bake 25 minutes, until tops of muffins bounce back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean.
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