Serves: 5
Total Calories: 369
Yield: 12 Muffins

DRY INGREDIENTS
1 1/2 cups whole wheat pastry flour
1/2 cup whole wheat flour
1/2 cup unbleached flour
1/2 cup dark brown sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
WET INGREDIENTS
1 cup sweet potato puree
1 cup milk
1/4 cup molasses
1 large egg
2 teaspoons grated orange peel
1 tablespoon grated fresh ginger root or 1 1/2 teaspoons ground

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry ingredients. Stir just until mixed. Do not overstir.

4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

5. Bake for 15 to 20 minutes.

6. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 369
Calories from Fat: 19

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