Sweet Potato Muffins

Sweet Potato Muffins

Disclaimer: This recipe has been Weight Watcherized (3pts)!

Inspired from http://www.shape.com/healthy-eating/healthy-recipes/recipe/sweet-potato-muffins

Makes 24 small muffins

1½ cups whole wheat flour

2 teaspoons baking powder

¼ teaspoon nutmeg

¼ teaspoon salt

1 teaspoons cinnamon

1/2 cups sugar

1¼ cups cooked and mashed sweet potatoes or yams (canned or fresh)

½ cup butter (1 stick), softened

2 eggs

1 cup unsweetened almond milk

½ cup raisins

¼ cup chopped pecans

Preheat the oven to 350°F. Generously grease the muffin tins (for 24 muffins), and set aside. In a medium bowl, combine the flour, baking powder, nutmeg, salt, and 1 teaspoon of cinnamon, and mix well. In a large bowl, combine 3/4 cups of sugar, the sweet potatoes, and butter, and beat with an electric mixer until smooth. Add the eggs and mix well. Alternately add small amounts of the flour mixture and the milk to the sweet potato mixture, stirring just to blend after each addition. Do not overmix. Fold in the raisins and pecans. Spoon the mixture into the prepared muffin cups.

Bake for 25 to 30 minutes, until lightly browned and a toothpick inserted into the center comes out clean.

ENJOY!