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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 16 |
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This is an adopted recipe that I have not yet made. Looking forward to trying it! The original intro said:I love to bake with exotic things like yams. Ingredients:
2 cups cooked mashed sweet potatoes, cooled |
1/2 cup granulated sugar |
1/4 cup dark brown sugar |
1/4 cup margarine, softened |
1/2 cup nonfat sour cream |
1/2 cup egg substitute |
1 cup evaporated skim milk |
1 1/2 cups flour |
1 tablespoon baking powder |
1 1/2 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1/4 teaspoon salt |
1/2 cup raisins |
Directions:
1. Preheat oven to 400 degrees.
2. Lightly spray the insides of 16 paper baking cups with vegetable cooking spray and insert into muffin pans.
3. Set aside.
4. In a large mixing bowl, combine the sweet potatoes with the sugars, margarine and sour cream; beat until blended.
5. Add egg substitute and evaporated milk.
6. Mix well.
7. Combine flour, baking powder, cinnamon, nutmeg, cloves and salt in a separate bowl.
8. Add to potato mixture and mix until smooth.
9. Fold in raisins.
10. Fill muffin cups almost to the top and bake 25 to 30 minutes, or until tops are rounded and muffins pull away from the sides of the cups.
11. Unmold the muffins and cool on a rack for a few minutes before serving.
12. Note: Two medium sweet potatoes equal about 2 cups cooked and mashed potato.
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