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
1 1/2 cups
baked sweet potato
whole wheat flour
In This Recipe
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.