Ingredients
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1 3/4
-
3/4
-
2
-
1/4
-
1/4
-
1/2
-
1/4
-
3/4
-
1/2
-
4
-
-
-
-
-
Directions
Autumn Sweet Potato (or Pumpkin) Muffins,These are delicious muffins with a unique ingredient… crystallized ginger! They’re perfect on a crisp Autumn morning, or anytime for that matter. They’re also dairy-free and low-fat! The recipe is from Mags2003 on the IBS message boards at made these with pumpkin and they turned out great. Not too sweet or cakey, which is how I like my muffins for breakfast. The only changes I made was substituting one of the cups of flour for whole wheat flour and used pre-mixed pumpkin pie spice for the spices. I DID NOT leave out the crystalized ginger! That stuff is great.
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Steps
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1
Done
|
Preheat Oven to 375f. |
|
2
Done
|
Lightly Coat 12 Muffin Cups With Nonstick Cooking Spray. |
|
3
Done
|
in a Large Bowl, Sift and Whisk Together Flour, Sugar, Baking Powder, Baking Soda, Salt, Cinnamon, and Ground Ginger. |
|
4
Done
|
in Another Bowl, Stir Together Sweet Potato or Pumpkin, Soy Milk, Egg Whites, Oil, and Vanilla Until Blended. |
|
5
Done
|
Make a Well in Center of Dry Ingredients; Add Milk Mixture and Stir Just to Combine. |
|
6
Done
|
Stir in Crystallized Ginger. |
|
7
Done
|
Spoon Batter Into Prepared Muffin Cups. |
|
8
Done
|
Bake For 15-20 Minutes, or Until a Toothpick Inserted in Center of One Muffin Comes Out Clean. |
|
9
Done
|
Remove Muffin Pan to Wire Rack. |
|
10
Done
|
Cool For 5 Minutes Before Removing Muffins from Cups; Finish Cooling on Rack. |
