Sweet Potato Muffins

Before embarking on this recipe, be forewarned that because there's not much butter in the recipe, the end result will be dense like low-fat muffins tend to be. Next time I do these, I'll see if I can track down some bran to sub in for some of the flour (although it may be difficult to find in Hiroshima) and I'll likely reduce the amount of sugar.

K's Sweet Potato Muffins

1 1/2 C flour
1/2 t salt
2 t baking powder
generous shakes of cinnamon
1/2 C brown sugar
1 1/2 C cooked and mashed sweet potato
60 g tofu (about a handful)
2 egg whites
2 T melted butter
1 C of milk

Mix dry ingredients. In a seperate bowl mash together the potatoes and tofu. In another bowl whisk the eggs, butter, and milk. Add liquid and mashed potatoes and tofu together and blend well (I left lumps, but this could be done in a blender). Add wet ingredients to dry ingredients and mix until just blended. Spoon batter into muffin tins (greased or lined with muffin cups) and bake at 210 C for about 20 minutes. In a regular oven, this temp could be lower, probably around 350-375 F. Check doneness with a toothpick.

The end result is a dense stick-to-your-ribs-muffin, which suits me just fine as a pre- or post-cycling snack. If you don't want to add tofu, don't. The recipe should be fine without it.

If you do use this recipe in some shape or form, please share the results with me!