Whole Wheat Sweet Potato Muffins Recipe

Name: Whole Wheat Sweet Potato Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unbleached all-purpose flour; 1 cup whole wheat flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 eggs or 1/2 cup prepared egg substitute; 1 medium sweet potato, baked and peeled (about 1 cup mashed); 1/3 cup sugar; 1 cup milk (may be low-fat); 1/3 cup vegetable oil; 2 tablespoons toasted wheat germ; 2 tablespoons molasses; 1 teaspoon cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon nutmeg; 1/2 cup raisins

Servings: persons

1 cup unbleached all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs or 1/2 cup prepared egg substitute
1 medium sweet potato, baked and peeled (about 1 cup mashed)
1/3 cup sugar
1 cup milk (may be low-fat)
1/3 cup vegetable oil
2 tablespoons toasted wheat germ
2 tablespoons molasses
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup raisins

1
Spray a 12-cup nonstick muffin pan with cooking spray or line the cups with paper liners. Preheat oven to 400u00b0F.
2
Sift flour, baking powder, and salt into a large bowl.
3
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.
4
Pour liquid mixture into dry ingredients. Mix just enough to blend. Stir in raisins.
5
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.
6
Serve warm or at room temperature.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup unbleached all-purpose flour, 1 cup whole wheat flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and more.

Yes, Whole Wheat Sweet Potato Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Sweet Potato Muffins

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