Sweet Potato Muffins (Great for After Turkey Day)

Ingredients

• 3 cups whole wheat pastry flour
• 1/2 cup sugar (preferably raw or turbinado)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 cooked sweet potatoes (about 1 cup mashed)
• 1 cup soymilk or other non-dairy milk substitute
• 1 tablespoon vinegar
• 1 cup golden raisin
• vegetable oil cooking spray

Directions

1. 1

   Preheat oven to 375 degrees.

2. 2

   Combine flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir to mix.

3. 3

   Mash sweet potatoes (if they aren’t mashed already) in a separate large bowl, then stir in non-dairy milk and vinegar. Add flour mixture and raisins. Stir together until just mixed. The batter should be moist. Add a bit more non-dairy milk or water if the batter seems stiff.

4. 4

   Spoon batter into a vegetable oil sprayed muffin pan, filling almost to the top.

5. 5

   Bake 25 minutes, until tops of muffins bounce back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean.