1 1/4 cup wheat flour
1/3 cup brown sugar, packed
1 1/2 tsp baking powder
1/2 tsp baking soda
1.5-2 tsp ground cinnamon
1/4 tsp. salt
1 cup canned yams/sweet potatoes
1 large egg, beaten
1/2 cup milk
1/3 cup preserves or jam (I used apricot)
1/4 cup cooking oil
Add cinnamon sugar at the end for more flavor; or whip up a quick icing if desired (3/4 cup powdered sugar, 1 tbsp fruit jams or preserves, 1 tsp vanilla extract, 2-3 tsp milk, mix until in 'drizzling' consistency)-icing not included in nutrition facts
2. In a large bowl combine flour, brown sugar, baking powder, baking soda, apple pie spice, and salt. Make a well in center of flour mixture; set aside.
3. In another bowl mash the drained sweet potatoes with a fork. Stir in egg, milk, jam, and oil. Add sweet potato mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
4. Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake in a 400 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool slightly.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user KMCUNN3.