There's no need to cook the sweet potato for this recipe. It's grated, like carrots, for a different style of muffin. The result is tender and fluffy with just enough moisture.
Author: Denise Hall
Recipe type: Breakfast
Cuisine: American
Serves: 6 muffins
Ingredients
1 cup all-purpose flour
½ cup sugar
1½ teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon salt
1 medium sweet potato, peeled and grated (about ¾ cup)
¼ cup raisins
¼ cup chopped pecans or walnuts
1 cup unsweetened or plain dairy-free milk beverage
¼ cup dairy-free buttery spread, melted
2 egg whites
Instructions
Preheat your oven to 350°F and grease 6 muffin cups or line them with cupcake liners.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the sweet potato, raisins, and nuts and whisk well to combine.
In a medium bowl, whisk together the milk beverage, buttery spread, and egg whites. Slowly add the milk-egg mixture to the other ingredients, stirring just until the dry ingredients are incorporated. Do not overmix.
Fill each muffin tin two-thirds full with batter. Bake for 30 minutes, or until a toothpick inserted into the muffins comes out clean.
Remove the muffins from the pan immediately and let cool on a wire rack.