Sweet Potato and Millet Muffins

Here's a lightly sweet whole grain muffin absolutely chocked with vitamin A! The millet gives it a fabulously crunchy texture.

Sweet Potato and Millet Muffins

Prep time: 5 minutes
Bake time: 15-20 minutes

2 1/4 cups whole grain flours (I used 1 cup white whole wheat, 1 cup whole wheat, and 1/4 cup graham)
1/2 cup millet (uncooked)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ground ginger
1 1/2 cups mashed sweet potatoes
2 eggs (or 1/2 cup liquid egg substitute)
1/2 cup unsweetened applesauce
2-3 Tbsp maple syrup
3 oz vanilla soy milk (or regular milk + 1 tsp vanilla extract)

Preheat the oven to 350F.
In a large bowl, mix together the flours, millet, baking powder, baking soda, salt, nutmeg, and ground ginger. In a smaller bowl, whisk together the sweet potatoes, eggs, applesauce, maple syrup, and milk until smooth. Add the liquid mixture to the dry and stir just until combined. The dough will be fairly thick.

Divide the dough between 14-18 muffin cups (depending on just how big you want each muffin to be). Bake for 15-2o minutes, until the tops are slightly browned and the muffin springs back from a light touch.

I am surprised by how much Abby likes these. I had to move the plate out of her reach after she stole two muffins and scarfed them down - I needed the rest to take to a playgroup! These make a big batch, so you could freeze some of the muffins to have on hand for quick snacks.