These sweet potato muffins are an unusual combination of some really good-for-you ingredients, like sweet potatoes, olive oil, walnuts, and whole wheat pastry flour. They are extremely moist and a great way to start your morning or for an afternoon snack. They freeze well too.
Preparation
1. Preheat the oven to 350 degrees. Line muffin tins with paper cups or lightly grease with olive oil.
2. Grate the sweet potato with a food processor or box grater. Transfer to a large bowl and mix with eggs, sugar, lemon zest, and ginger, until well blended.
3. Add in the whole-wheat pastry flour, salt, baking powder, olive oil, applesauce, walnuts, and raisins. Mix just until well blended. Do not over mix!
4. Spoon into muffin tins, filling the tins just under the brim. Bake for 20-25 minutes. Test for doneness with a toothpick—the toothpick should have some pieces of muffin on it, but not raw. Transfer to a wire rack and allow to cool slightly before eating.
Comments
Be the first to leave a review.
