| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Veglife1 |
12 |
servings |
INGREDIENTS
| 1 |
c |
Unbleached white flour |
| 1 |
c |
Whole wheat flour |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Grated orange zest |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Nutmeg |
| 1 |
c |
Cooked sweet potatoes or yams |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Orange juice |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Molasses |
| 1 |
c |
Plain soy milk |
| 1/4 |
c |
Finely chopped pecans; (optional) |
| 2 |
tb |
Brown sugar |
INSTRUCTIONS
Preheat oven to 375 F. Line 12 medium muffin cups with paper liners or
spray bottoms with cooking spray. In a food processor, combine flours,
baking powder, baking soda, zest, salt, and nutmeg. Pulse a few times to
mix. Transfer mixture to a large mixing bowl. In processor, pulse sweet
potato until mashed. Add sugar, orange juice, oil, and molasses. Process
until mixed. Gradually add soy milk and process until smooth. Add wet
ingredients to dry ingredients and stir by hand, quickly and lightly, until
just mixed. In a small bowl, mix together pecans and brown sugar, if using.
Divide batter evenly between prepared muffin cups. Sprinkle with pecan
mixture if desired. Bake for 20 to 25 minutes.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life, January, 1999
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