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Chef Randy Evans’ Sweet Potato Ginger Muffins (created for Recipe for Success)
Dry ingredients:
1 cup whole-wheat flour
1⁄2 cup unbleached flour
1⁄3 cup light brown sugar
1 1⁄2 tsps. ground cinnamon
2 tsps. ground ginger
1 tsp. baking powder
1 tsp. baking soda
1⁄8 tsp. salt
Wet ingredients:
1 large sweet potato
½ cup natural applesauce
1⁄3 cup molasses
2 tbsp. vegetable oil
1⁄4 cup natural apple juice
2⁄3 cup plain non-fat yogurt
Fill a sauce pot with water and bring to a boil. Peel and chop sweet potato and put in boiling water. Cook until soft, about 20 minutes. Drain and set aside. Mash cooked potato with a fork. Measure 1 cup of mashed potato and set aside.
Preheat oven to 350 degrees. Mix dry ingredients with a spoon in a medium bowl. In another bowl, mix together mashed sweet potato and wet ingredients. Add half of the dry ingredients mixture with wet ingredients and stir to combine. Add remaining dry ingredients and stir thoroughly. Place paper muffin cups in mini-muffin pan. Fill each muffin cup with about 1 tablespoon of batter. Bake 8-10 minutes.
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