1 cup cooked sweet potatoes ( I just made them in the microwave and scooped the potato out of the skin of 2 small sweet potatoes)
1 cup crushed canned pineapple, drained well
½ cup egg beaters (or 2 eggs)
2/3 cup sugar
2 cups white whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 tsp cinnamon
1/2 tsp salt
A pinch of ginger
Preheat oven to 375 F. In a medium bowl, combine sweet potatoes, pineapple, egg beaters and sugar. Stir until well combined. In a large bowl combine flour, baking powder, baking soda, cinnamon, ginger and salt. Pour wet ingredients over dry ingredients and fold until dry ingredients are just moistened. Do not over mix. I used paper muffin cups to place in the muffin tins, but if you don’t do this spray the tin so it does not stick. I used a regular sized ice cream scoop to measure the batter. Bake for 16 to 20 minutes. Makes 12 muffins.
I tweaked this recipe from: http://jerseygirlcooks.blogspot.com/2009/01/healthy-sweet-potato-muffins.html