SWEET POTATO MUFFINS
| 1¼ cups flour | 1 cup firmly packed dark brown sugar |
| 2 teaspoons baking powder | ½ cup (1 stick) unsalted butter, melted and cooled |
| 1 teaspoon baking soda | 2 large eggs, at room temperature |
| 1 teaspoon cinnamon | 1 teaspoon vanilla |
| 1/8 teaspoon nutmeg | 1/8 teaspoon ginger |
| ½ teaspoon salt | 1 cup mashed baked sweet potatoes |
Preheat oven to 400 degrees. Spray 16 (2½-inch) muffin cups with vegetable cooking spray.
Into a large bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. In another bowl, whisk together sweet potatoes, brown sugar, butter, eggs, and vanilla until blended. With your hands, toss the raisins and sunflower seeds into the flour mixture. Make a well in the center of the dry ingredients. Add the sweet potato mixture and stir just to combine.
Spoon the batter into the prepared muffin cups. Bake for 15 to 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
Remove the muffins tins to a wire rack. Let cool for 5 to 8 minutes before removing the muffins from the cups. Serve piping hot with butter, jam or honey, or finish cooling them on the rack. Store completely cooled muffins in an airtight container at cool room temperature.
Makes 16 muffins.
Per muffin: fats, 9 grams (37% of calories); calories, 224; cholesterol, 43 milligrams; carbohydrate, 33 grams; fiber, 2 grams; protein, 3 grams; sodium, 220 milligrams.
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