Sweet Potato Muffins

Annoyingly, grocery stores seem to think that people don’t use canned pumpkin year-round since I haven’t been able to find it in any stores near me. Thus, I decided to make sweet potato muffins instead! I used fresh sweet potatoes that I boiled and then pureed, but if you don’t have time, you can use canned, just decrease the sugar by 1/4 cup since it usually comes canned in a sugar or corn syrup.

Notes:

1. These muffins are soft and creamy inside, and a little dense; if you prefer a drier muffins, increase the flour by 1/4 cup (but they will come out a little heavy).
2. To really kick these muffins to the next level, add 1 tsp of lemon or orange zest.

Sweet Potato Muffins

Ingredients:

1 1/2 cups cooked, pureed sweet potatoes
1/3 cup soy milk or other substitute
2 eggs
1 tsp vanilla
1 cup brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 cup flour
1/4 cup chopped pecans

Directions:

1. Mix together sweet potatoes, soy milk, eggs, vanilla and sugar.
2. Sift together baking soda, baking powder, cinnamon, flour and salt and stir into wet mixture.
3. Fold in pecans. Divide evenly into 12-muffin tin; bake at 350 18-22 minutes or until tops are browned.

The cost:
sweet potatoes: .98
soy milk: 1.99
other ingredients: <2.00

Grand total: $4.97