As you've probably figured out by know, I'm a bit of a fiber freak. I generally try to eat at least 25 grams of fiber every day - so I'm always on the lookout for new high fiber foods and recipes to try. I found a recipe using sweet potatoes to make a quick bread and jazzed it up a notch with a few changes to make some yummy, high fiber muffins. Part of the "jazz" is the addition of prunes - but before you say "ick" - give them a try. Call them dried plums if it helps. (Really, they taste a lot like raisins - just juicier.) These will make a great new addition to my breakfast rotation, so I'm calling them Rise and Shine Muffins.
2 medium sweet potatoes
1 3/4 c. flour
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1/3 c. light vanilla soy milk
1 tsp. cider vinegar
1 c. brown sugar (lightly packed)
1/3 c. oil
1 Tbsp. vanilla
8 dried plums (prunes), finely chopped
Preheat oven to 350 degrees and grease muffin pans.
Wash sweet potatoes and wrap in damp paper towels. Microwave on high 5-6 minutes until sweet potatoes are soft when you press on them. Allow them to cool for a few minutes.
While sweet potatoes are cooling, mix flour, baking soda, baking powder, salt, cinnamon and cloves in a medium bowl.
In a separate small bowl, whisk together soy milk and vinegar.
Once sweet potatoes are cool enough to handle, remove the skins and place the sweet potatoes in a bowl. (They should be pretty mushy. If not - cook them for another minute or two.) Beat the sweet potatoes on high until fairly smooth (like the consistency of butternut squash).
Beat in brown sugar, oil, eggs and vanilla until well combined. Then beat in soy milk/vanilla mixture.
Stir in flour mixture by hand until well combined. Then fold in prunes (err.... plums).
Fill muffin tins 2/3 full with batter. Bake 20-25 minutes until toothpick inserted comes out clean.