GMA Recipe: Sweet Potato Muffins

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Sweet Potato Muffins
From Delores Riccio
1996

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.

Ingredients

2 c. sifted unbleached all-purpose flour

1 tbsp. baking powder

1/2 tsp. salt

2 eggs or 1/2 c. prepared egg substitute

1 medium sweet potato, baked and peeled (about 1 c. mashed)

1/3 c. sugar

1 c. milk (may be low-fat)

1/3 c. vegetable oil

2 tbsps. each toasted wheat germ and molasses

1 tsp. cinnamon

1/2 tsp. ground cloves

1/4 tsp. nutmeg

1/2 c. 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 350 degrees. 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.

Delores Riccio, Superfoods: 300 Recipes That Heal Body and Mind (Copyright 1993, Warner Books).