Whole Wheat Sweet Potato Muffins

This is another healthy recipe from Kristy. Well, there's a good amount of sugar, but I'll still call them healthy. I've never made the muffins with white flour (as called for in the original recipe), because they are really good with wheat flour. The whole wheat and sweet potatoes make a nice match. I use whole wheat pastry flour for all muffins, because they come out lighter. By the way, paper cup liners are for cupcakes and not muffins. If you bake muffins in greased muffin tins, the outsides of any muffins form a nice enticing crust. Julie taught me that.

KRISTY’S SWEET POTATO MUFFINS

INGREDIENTS

1 c packed brown sugar
1/2 c canola oil (or whatever oil)
1 tsp vanilla
2 eggs
2 c AP flour -I used all whole wheat pastry flour, whole wheat will work too

2 t baking powder

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp allspice

1/2 tsp salt

4 c peeled, grated sweet potato (I use the grating attachment on my food processor)

1/2 c raisins

1 c walnuts, pecans, or almonds

Preheat oven to 350 degrees. Whisk together brown sugar, oil, vanilla, and eggs in a small bowl. Mix together flour, baking powder, spices, salt, and sweet potatoes in large bowl. Stir egg mixture into flour mixture until just combined, stir in raisins and nuts. Spoon into greased muffin tins. The muffins don't really rise in the oven, so fill the muffin tins to the top and smooth the tops of the muffins. If the batter is uneven, the muffins will have bumpy tops. Bake 25-30 minutes until toothpick comes out clean. Run knife around the edge to release muffins and invert. They taste best when warm (or rewarmed).