About 15 to 16
are yummy to eat,
a great way to use left-over Thanksgiving
and also make a
marvelous edible gift for the holiday gift giving.
- 1¼ cups sifted flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon or to taste
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon salt
- 2 eggs or the equivalent of 2 eggs in egg substitute, IE,
Egg Beaters, at room temperature
- 1¼ cups light brown sugar or the equivalent
of 1¼ cups brown sugar in granulated brown sugar substitute, firmly packed
- ½ cup cooking oil (corn, canola, or safflower oil)
- 1 cup mashed cooked sweet potato or pumpkin or acorn
squash or mashed canned
sweet potato or canned pumpkin (not pumpkin pie filling)
- ¼ cup orange juice or water
Sift together the first 7 ingredients; set aside. In a medium bowl, combine eggs, brown sugar,
and cooking oil, beating for 3 minutes.
Beat in mashed sweet potato and orange juice. Add dry ingredients, mixing well.
greased muffin pans (2½ to 2¾ -inches in diameter) or muffin pans lined with
paper baking cups
to three-fourths full. Bake in a
preheated slow oven (325 degrees F.) for 25 to 28 minutes or until muffins are
Note: Bake miniature muffins for
only 12 to 15 minutes or until done; makes about 3 dozen muffins.
Note: Sweet Potato Muffins freeze well
wrapped and sealed in aluminum foil.
Variations: Add ½ to 2/3 cup chopped pecans or
English walnuts to muffin batter. Add ½ to 2/3 cup golden seedless raisins to muffin batter.
Sprinkle tops of muffins with minced crystallized/candied ginger before