Fabo Sweet Potato MuffinsUser Submitted Recipe
1 15 oz. box of white or yellow cake mix (I used gluten free)
2 large sweet potatoes
1/4 cup of fat free half and half or milk (or equivalent)
1 tbsp. cinnamon
3 eggs (or liquid egg equivalent)
2 tsp. vanilla extract
1/2 cup of raisins (or nuts—either one is optional)
Heat oven to 350 degrees.
Cut the sweet potatoes into chunks (I like the peel because of the vitamins and good stuff, but you can certainly peel them), put in a sauce pan covered with water and boil for 25-30 minutes until really soft. Take out and drain. Alternatively, you can skip this old school method and cook them in the microwave until tender, but be careful not to overcook and shrivel. Put in a blender (which I used) or food processor with the milk, eggs, cinnamon and vanilla. Blend until smooth. Mix into the cake mix until totally blended (this is truly easy because of the consistency of the batter). Once totally mixed, spoon in the raisins, or nuts, or combo of such until thoroughly dispersed. If needed, add another dash of cinnamon. You should see brown speckles throughout the batter and get a warm, spicy smell. Spoon batter into muffin pans (lining tins make removal and cleaning an easier task). For a heartier muffin, fill nearly to the top of the tin. For a smaller muffin, only fill half way.
Bake in a 350 degree oven for 20-30 minutes. They won’t really brown, but get smooth and shiny on top and a knife or toothpick will come out clean when done.
If you crave sugar…then add a crumble. Mix 1/4 cup packed brown sugar with 3 tbsp. of cinnamon and sprinkle on top of the muffins before baking.