September 18, 2010


This is a healthy muffin with amazing flavor!  

  • 1 cup baked sweet potato
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 cup canola oil
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup honey
  • 1 (6 ounce) container vanilla yogurt

Preheat oven to 400 degrees.

Bake sweet potato for 40 minutes or until soft enough to mash with fork.  When sweet potato cools, mash.

Reduce oven temperature to 350 degrees.

Mix together wet ingredients in one bowl.  In a separate bowl, whisk together dry ingredients.  Combine the wet and dry ingredients together stirring by hand just until all ingredients are wet.

Fill lined baking cups 3/4 full.  Bake for 15-18 minutes until golden brown.


Click here for a printable version of this recipe from Culinary Collage.

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