Sweet potato and molasses muffins
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Orange-flesh sweet potato; (about 1 1/4 |
| ; pounds), baked | ||
| ; until tender,peeled | ||
| 2 | Eggs; beaten to blend | |
| ½ | cup | Milk |
| ½ | cup | Unsulfured; (light) molasses |
| 3 | tablespoons | Butter; melted |
| 1¼ | cup | All purpose flour |
| ½ | cup | Whole wheat flour |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Ground cinnamon |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Ground ginger |
Directions
Preheat oven to 400F. Line 12 large muffin cups with foil muffin papers.
Puree potato in processor. Measure 1 cup puree and transfer to bowl. Mix in eggs, then milk, molasses and butter. Add all remaining ingredients and stir until just mixed. Divide batter among muffin cups. Bake until springy to touch and tester inserted into center comes out with just a few moist crumbs, about 25 minutes. Transfer to rack. Serve warm or at room temperature.
Makes 12.
Bon Appetit November 1992
Converted by MC_Buster.
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