Sunday, November 16, 2008

Sweet Potato and Carrot Muffins

You may have noticed a that my mom posted a message a few days ago asking for a carrot or zucchini muffin recipe. Well, here you go, Mom.

Makes 12 large muffins
- 1/2 cup raisins
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/8 tsp ground cardamom
- 1/2 tsp salt
- 3/4 cup wheat bran
- 1/4 cup oat bran
- 1 cup cooked and mashed sweet potato
- 1/3 cup canola oil (or applesauce)
- 1 1/2 cup soy milk
- 1 1/2 cup cup finely grated carrot

Preheat oven to 400 degrees
1. Soak raisins in hot water.
2. Whisk together flour, baking powder and soda, sugar, spices, salt, and bran in a bowl. In a separate bowl, whisk together sweet potato, oil, and soy milk until well-blended. Mix in grated carrot.
3. Add to dry ingredients and mix until just moist (over mixing makes for tough muffins). Batter will be thick. Divide batter into muffin tins and bake for 20-24 mins, until a toothpick comes out clean.


shelby said...

YUM!! I bet this would be good with pumpkin too.

mom said...

many thanks!

Kelly said...

I love the addition of sweet potato. Those look delicious, especially with all the spices.

mustardseed said...

Awesome! Is it okay to replace the flour with whole wheat pastry flour? said...

I came here to snatch your cranberry tofu recipe and saw these and wish so much that I was home to bake them. I know what I'll be doing this evening... yum..

Vegan Dad said...

Sure. You might have to increase the liquid a bit, though.

wisconsin momma said...

long time reader, first time commenting. i made these this morning and they are so good! the soft texture inside the muffin is quite striking.

Anonymous said...

I made these because we had an overabundance of sweet potatoes left over after THanksgiving and were they the best! My family gobbled them up! Thank you so much for the recipe! P.S. I love your blog! Keep up the great recipes!