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Categories:
orange-flesh sweet potato eggs milk molasses butter flour whole wheat flour baking powder ground cinnamon salt ground ginger
Viewed: 34 - Published at: 7 years agoIngredients
- t1 large orange-flesh sweet potato (about 1 1/4 pounds), baked until tender, peeled
- 2 eggs, beaten to blend
- 1/2 cup milk
- 1/2 cup unsulfured (light) molasses
- 3 tablespoons butter, melted
- 1 1/4 cups all purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
Method
- 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.
