Sweet Potato Muffins (gma)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | 1 | Servings | ||
INGREDIENTS
| 2 | c | Sifted unbleached |
| all-purpose flour | ||
| 1 | T | Baking powder |
| 1/2 | t | Salt |
| 2 | Eggs OR 1/2 c. egg | |
| substitute | ||
| 1 | Sweet potato, baked and | |
| peeled about 1 c. | ||
| mashed | ||
| 1/3 | c | Sugar |
| 1 | c | 1% lowfat milk, or regular |
| 1/3 | c | Vegetable oil |
| 2 | T | Toasted wheat germ |
| 2 | T | Molasses |
| 1 | t | Cinnamon |
| 1/2 | t | Ground cloves |
| 1/4 | t | Nutmeg |
| 1/2 | c | Raisins |
INSTRUCTIONS
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@aol.com at http://www.sweetpotatoblessings.com/ 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 http://www.wchstv.com/gmarecipes/sweetpotatomuff.html Recipe by: SUPERFOODS, by Riccio* Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 25, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3752
Calories From Fat: 822
Total Fat: 93.2g
Cholesterol: 382.1mg
Sodium: 3395.8mg
Potassium: 3105.6mg
Carbohydrates: 641.6g
Fiber: 25.8g
Sugar: 164.2g
Protein: 90.5g