Sweet Potato and Orange Muffins

Sweet Potato and Orange Muffins

Prep time: 10 minutes
Cooking time: 20 minutes
Yield: 18 servings
Serving Size 1 muffin

Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon ground allspice
1 can (16 ounce) sweet potatoes (yams), drained
2⁄3 cup brown sugar, packed
2 eggs
1 cup orange juice
1 carrot, shredded
1 teaspoon vanilla

Directions

1. Preheat oven to 400 degrees. Lightly oil muffin tins for 18 muffins.
2. In a medium bowl, combine flours, baking powder, baking soda, cinnamon, nutmeg and allspice.
3. In a large bowl, mash sweet potatoes. Add brown sugar, eggs, orange juice, carrots and vanilla. Mix well.
4. Add dry ingredients to liquid ingredients and mix well.
5. Fill muffin tins 2/3 full. Bake 15-20 minutes, until tops are brown. Let cool and remove from tins.
6. Cool completely then store in an air-tight container at room temperature.
    

Master Mix

Master Mix

Prep time: 10 minutes
Makes: 12 cups

Ingredients
4 cups all-purpose flour
4 cups whole wheat flour
1 1⁄3 cups non-fat dry milk
1⁄4 cup baking powder
1 teaspoon salt
1 1⁄2 cups shortening (see notes)

Directions

1. In a large bowl, combine all-purpose flour, whole wheat flour, dry milk, baking powder and salt. Mix thoroughly.
2. Cut in shortening with pastry blender or two knives until mixture looks like coarse cornmeal.
3. Store in covered containers in the refrigerator, if you use shortening.
4. For best quality, use all the mix within a month.

Notes

• To use oil instead of shortening, mix dry ingredients together. Omit the shortening. Store at room temperature.  Add oil when using in recipes. Add 2 tablespoons of oil for every cup of Master Mix in the recipe.