Sweet Potato Maple Walnut Muffins

It looks like it was copied out of a cookbook.

Sweet Potato Maple Walnut Muffins

"What a delightful way to get your beta carotene and your potassium in every delicious bite, plus a good helping of precious linoleic acid, which helps prevent harmful deposits of cholesterol and contributes to smooth, beautiful skin."

2 eggs
1/3 c maple syrup
2 T sweet butter or olive oil
1/2 c crushed, unsweetened pineapple with juice
1 t vanilla
1 c grated raw sweet potato
1/2 c raisins, plumped
1/2 c sunflower seeds or chopped walnuts
1 3/4 c sifted whole wheat flour
1/4 c wheat germ
2 t baking powder
1 t cinnamon
1/8 t ground nutmeg

In a large bowl or food processor, blend together the eggs, maple syrup, butter or olive oil, pineapple, vanilla, sweet potato, raisins, and walnuts or sunflower seeds.

In another bowl, stir together the wheat flour, wheat germ, baking powder, cinnamon, and nutmeg.

Preheat oven to 375 degrees F. Grease or line 3 dozen minimuffin wells or 1 dozen regular-size
muffin wells.

Combine the wet and dry ingredients and mix only enough to combine the ingredients. Spoon the mixture into prepared muffin tins. Sprinkle a few nuts or seeds on each muffin.

Bake 12 to 15 minutes for minimufffins, 20 to 25 minutes for regular-size muffins or until golden brown and a cake tester comes out clean.

Yield: 3 dozen minimuffins or 1 dozen regular-size muffins.
Approximately 50 calories each for minimuffins, approximately 179 calories each for regular-size muffins.

These have some weird ingredients, but I happened to have everything when I was looking for a muffin recipe this morning, so I made them. We liked them. The raisins were a little overpowering, and I really couldn't taste the sweet potato, but the overall taste was good. I like the sunflower seeds in it. Too bad I only had about 2 tablespoons of seeds. I have lots of other muffin recipes I like, so I probably won't go out of my way to make them again, but they are good.