Sweet Potato Muffins

By awright0511

Ingredients

• 1 medium sweet potato, peeled and grated (3/4 c)
• 1 c all-purpose flour
• 1/2 cup sugar
• 1/4 cup raisins
• 1/4 cup chopped pecans or walnuts
• 1-1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Dash of salt
• 1 c milk alternative (rice, soy, etc.)
• 1/4 c reduced-calorie margarine, melted (such as Smart Balance 37%)
• 2 egg whites

Preparation

Step 1

Preheat oven to 350 degrees. Spray nonstick muffin tins with non-stick vegetable cooking spray and set aside.

In a large bowl, combine the sweet potato, flour, sugar, raisins, nuts, baking powder, cinnamon, nutmeg and salt, mixing well. In a separate bowl, beat together the milk, margarine, and egg whites with a wire whisk. Slowly add the milk mixture to the other ingredients, stirring well with a fork just until the dry ingredients are mixed. Do not overmix.

Fill each muffin tin two-thirds full with batter. Bake for 30 minutes, or until a cake tester inserted into the muffins comes out clean. Remove the muffins from the pan immediately and cool on a wire rack.