Sweet Potato Muffins Recipes

Sweet Potato Muffins Recipes for Breakfast Ideas - How Foods Fight Cancer

MAKES 12 MUFFINS (12 SERVINGS)

Use leftover 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.

3 cups whole wheat pastry flour
1⁄2 cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 cup cooked and mashed sweet potato
1 cup fortified soymilk or other nondairy milk
1 tablespoon apple cider vinegar
1 cup golden raisins


1. Preheat the oven to 375 degrees F. Lightly mist 12 muffin cups with
vegetable oil spray.

2. Combine the flour, sugar, baking powder, cinnamon, baking soda,
and salt in a small bowl and mix thoroughly.

3. Stir together the sweet potatoes, soymilk, and vinegar in a large bowl.
Add the flour mixture and raisins and mix until just combined. The
batter should be moist. Add a bit more nondairy milk or water if
the batter seems stiff.

4. Spoon the batter into the prepared muffin cups, filling them almost
to the top. Bake for about 25 minutes, or until the tops of the
muffins bounce back when lightly touched and a toothpick inserted
into the center of a muffin comes out clean.

5. Stored in a covered container in the refrigerator, Sweet Potato
Muffins will keep for up to 3 days. If longer storage is needed, freeze
the cooled muffins in heavy-duty zipper-lock bags for up to 1 month.
Defrost at room temperature or in a microwave.


PER SERVING: 198 calories; 1 g fat; 0.2 g saturated fat; 4.5% calories from fat; 0 mg cholesterol;
5.6 g protein; 45.1 g carbohydrate; 17.2 g sugar; 5.1 g fiber; 297 mg sodium; 125 mg calcium;
2.1 mg iron; 4.1 mg vitamin C; 2188 mcg beta-carotene; 0.7 mg vitamin E