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
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Ingredients
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1 1/2 cups
baked sweet potato
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3/4 cup
sugar
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1/2 cup
butter, softened
-
2 cups
whole wheat flour
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2 teaspoons
baking powder
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3/4 teaspoon
baking soda
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1 teaspoon
cinnamon
-
1/4 cup
apple juice
-
3/4 cup
milk
-
1/2 cup
dried cranberries
-
turbinado sugar
Directions
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Preheat the oven to 400 degrees.
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Line or grease the muffins tins about 18 cups.
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Mash the sweet potatoes.
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Cream in the sugar and butter.
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Add the remaining ingredients and stir just until blended.
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Fill the tins about 2/3 full.
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Sprinkle with sugar.
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Bake for 15 minutes or until a pick comes out clean.
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