Sweet Potato Muffins

Written by Happy Housewife Beth

• 2 eggs, beaten
• 1 cup sugar (I always cut back on the sugar)
• 1 cup fresh mashed sweet potato (you can peel and boil the potatoes until soft, or bake, then mash)
• 3/4 cup vegetable oil (I use grapeseed oil)
• 1/4 cup water
• 1 2/3 cup flour (I like to substitiute my flours. For this recipe I use 2/3 cup millet and 1 cup kamut flour. You must refrigerate the mufins if you use these flours.)
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1/2 tsp. baking powder
• 1/2 tsp. ground cloves
• 1/2 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1/2 cup chopped nuts (optional) (I love pecans in this recipe!)

Preheat oven to 350 degrees. Combine eggs, sugar, sweet potato, oil and water in a medium bowl. In a seperate bowl combine flour, baking soda, salt, baking powder and spices. Add dry ingredients to wet. Stir to blend. Add nuts. Pour batter 3/4 full into greased muffin tins. (You can use cupcake liners. Try to find the unbleached ones.) Bake 20 minutes or until a toothpick inserted into the center of the muffins comes out clean. Let cool and enjoy!