Prep 20 mins
Cook 25 mins
I like using Japanese sweet potatoes, which are creamy and have a chestnut-like flavor.
- 236.59 ml unbleached all-purpose flour
- 236.59 ml whole wheat flour
- 14.79 ml baking powder
- 2.46 ml salt
- 2 eggs or 118.29 ml prepared egg substitute
- 1 medium sweet potato, baked and peeled (about 1 cup mashed)
- 78.07 ml sugar
- 236.59 ml milk (may be low-fat)
- 78.07 ml vegetable oil
- 29.58 ml toasted wheat germ
- 29.58 ml molasses
- 4.92 ml cinnamon
- 2.46 ml ground cloves
- 1.23 ml nutmeg
- 118.29 ml raisins
- Spray a 12-cup nonstick muffin pan with cooking spray or line the cups with paper liners. Preheat oven to 400°F.
- 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.
Pretty good, I made as written. I liked sweet potato and the molasses was a nice touch.
I use 2c of WWflour, 1/3c honey for sugar, so i use 2/3c of milk. I didn't have molasses/cloves so i omit that. The texture is quite diffrent than a regular quickbread, quite pastey/mushy just like the way i like it, same texture as you eat sweet potatoes :) Not sweet, good for a breakfast muffin. Thanks for sharing!