SWEET POTATO MUFFINS

1 large orange-fleshed sweet potato (about 1 1/4 pounds), baked until tender and peeled
2 eggs, beaten
1/2 cup milk
1/2 cup molasses
3 tablespoons butter, softened
1 1/4 cups all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger

Preheat the oven to 400 degrees F. Grease a 12-cup regular muffin pan.

Cut the sweet potato into chunks and puree in a blender or food processor. Place 1 cup of puree in a large mixing bowl. Add the eggs, milk, molasses, and butter, and beat until completely blended. Add the flours, baking powder, cinnamon, salt, and ginger, and stir until just mixed. Divide the batter among the muffin cups, filling each about 3/4 full.

Bake for 25 minutes, or until the tops are springy to the touch. Allow the pan to cool on a wire rack for 5 minutes, then turn out the muffins and allow to cool. Serve warm.

If your children are finicky eaters, get them to help you in the kitchen. They will be more likely to try foods they’ve helped prepare.

Makes 1 dozen
Source: The Doughmakers Cookbook: 125 Recipes for Success in Baking and Business by Bette Laplante and Diane Cuvelier