Sweet Potato Cornmeal Muffins

This was another one of my muffin experiments that turned out quite yummy... Here's the recipe!

 

1 cup organic cornmeal

2 cups organic unbleached organic white flour

1 cup organic stone ground whole wheat flour

1/2 cup organic corn flour

2 tbsp organic flax meal

1-1/2 tsp baking soda

2 tsp baking powder

1 tbsp organic dried orange peel

1 tbsp cinnamon

1 tbsp nutmeg

1 tbsp ginger

1 cup organic sugar

1 tsp salt

1 tbsp balsamic vinegar

1 cup Earth Balance margarine (softened)

1/2 cup maple syrup

1/2 cup apple sauce

1 15 oz. can organic sweet potato puree

1 tbsp vanilla

1 tbsp lemon extract

1.5 cups vanilla soymilk

1 tbsp maple extract

 

Preheat oven to 350 degrees.

1. In mixing bowl, add softened margarine & sugar. Mix.

2. Heat 1 cup of the vanilla soymilk for about 30 seconds in microwave. Add to margarine and sugar. Mix, then add the remaining 1/2 cup of soymilk.

3. Add remaining wet ingredients.

4. Slowly add in dry ingredients. Consistency should be like a think cake batter.

5. Fill muffin tins and bake for 18-20 minutes (pan of 24 mini-muffins); adjust according to size of muffin; the toothpick method works great for this.

 

Optional add-ins could be:

-dried cranberries & pecans

-replace the applesauce with 1/2 cup crushed pineapple & add 1/2 cup shredded coconut

 

Makes 72 mini-muffins or 36 regular size muffins (these freeze well... pop in your lunch box the night before, and it's thawed in time for breakfast the next morning).

Done