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Author Notes: I like to make egg-free muffins for my grandson for breakfast since he's allergic to eggs. Using sweet potatoes gives the muffins a beautiful golden color and the whole wheat flour adds some extra fiber. —weshook
Makes 18 muffins
- 1 1/2 cups baked sweet potato
- 3/4 cup sugar
- 1/2 cup butter, softened
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 cup apple juice
- 3/4 cup milk
- 1/2 cup dried cranberries
- turbinado sugar
- Preheat the oven to 400 degrees.
- Line or grease the muffins tins about 18 cups.
- Mash the sweet potatoes.
- Cream in the sugar and butter.
- Add the remaining ingredients and stir just until blended.
- Fill the tins about 2/3 full.
- Sprinkle with sugar.
- Bake for 15 minutes or until a pick comes out clean.
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