Free Recipe Sweet Potato Muffins

Recipe Type: L Recipes

Recipe Preparation: bake

Cooking Ingredients for Sweet Potato Muffins Recipe

Vegetable cooking spray
2 c Cooked, mashed sweet
-potatoes, cooled
1/2 c Granulated sugar
1/4 c Dark brown sugar
1/4 c Margarine, softened
1/2 c Fat-free sour cream
1/2 c Egg substitute
1 c Evaporated skim milk
1-1/2 c Flour
1 tb Baking powder
1-1/2 ts Ground cinnamon
1 ts Ground nutmeg
1/4 ts Ground cloves
1/4 ts Salt
1/2 c Raisins

Sweet Potato Muffins Preparation

1. Preheat oven to 400 degrees. Lightly spray the insides of 16 paper baking cups with vegetable cooking spray and insert into muffin pans. Set aside. 2. In a large mixing bowl, combine the sweet potatoes with the sugars, margarine and sour cream; beat until blended. 3. Add egg substitute and evaporated milk. Mix well. Combine flour, baking powder, cinnamon, nutmeg, cloves and salt in a separate bowl. Add to potato mixture and mix until smooth. Fold in raisins. 4. Fill muffin cups almost to the top and bake 25 to 30 minutes, or until tops are rounded and muffins pull away from the sides of the cups. 5. Unmold the muffins and cool on a rack for a few minutes before serving. Note: Two medium sweet potatoes equal about 2 cups cooked and mashed potato. NOTES : From Ruby”s Low-Fat Soul Food Cookbook by Ruby Banks-Payne. MC formatted 2/25/97 by Recipe by: Seattle Times 2/12/97 Posted to MC-Recipe Digest V1 #485 by Rooby <> on Feb 26, 1997.

Cooking Temperature:

Recipe Serves: 16

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