Spice Muffins

Adapted from The Joy of Juicing - using sweet potato pulp
Photo by Sharon E.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • 1/2

    cup sweet potato or apple juice

  • 3/4

    cup sweet potato pulp

  • 3/4

    cup unsalted walnut or pecan pieces

  • 2

    eggs

  • 1/2

    cup plus 2 T flavorless oil; i.e. sunflower oil

  • 1/2

    cup chopped dates

  • 1

    banana, mashed

  • 1

    teaspoon pure vanilla extract

  • 2

    cups stone-ground flour

  • 1

    teaspoon baking powder

  • 1

    teaspoon baking soda

  • 1

    teaspoon ground nutmeg

  • 1/2

    teaspoon ground allspice

  • 1/2

    teaspoon ground cinnamon

  • 1/2

    cup raisins

Directions

1) Preheat oven to 350F. 2) Push the sweet potato through the juicer for juice and pulp. 3) In a medium-sized mixing bowl, combine the juice, egg, oil, dates, banana, and vanilla extract and mix well. Add the sweet potato pulp and stir 4) In a small mixing bowl, sift together the flour, baking powder, baking soda, nutmeg, allspice and cinnamon 5) Add the flour mixture to the egg mixture and blend well. Stir in the nuts and raisins. 6) Pour batter into greased muffin tins and bake for 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean.

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