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Sweet Potato & Molasses Muffins

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Sweet Potato & Molasses Muffins

Yields 12 Muffins

1 Cup Pureed, Baked Sweet Potato
1 1/2 Cups All Purpose Flour
1/2 Cup Whole Wheat Flour
2 Eggs, Beaten
2 tsp Baking Powder
1/2 Cup Whole Milk
1 tsp Cinnamon, Ground
1/2 Cup Light, Unsulfured Molasses
3/4 tsp Salt
1/2 tsp Ginger, Ground
3 Tbls Butter, Melted

Preheat the oven to 400 degrees.
Line the (large) muffin cups with foil muffin liners.
Combine and mix the sweet potato puree, eggs, milk, molasses and butter (in
that order) together in a large bowl.
Add all the remaining ingredients and stir until just mixed.
Divide the batter among the muffin cups.
Bake until springy to the touch and a tester inserted in the center comes out
with just a few moist crumbs (about 25 minutes).
Transfer to a rack to cool.
Serve warm or at room temperature.

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Posted in Recipes on October 11th, 2007

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