Recipe of the Week: Sweet Potato Cake Muffins

This recipe is derived originally from a carrot cake recipe. I used grated sweet potato in place of the carrots. I also substituted honey and apple juice concentrate for the sugar. This recipe does well with whole wheat flour because is it very moist and the other ingredients are hearty flavors that are not overwhelmed by the whole wheat.

1 1/3 cups olive oil

1 cup honey

1 cup apple juice concentrate

1 teaspoon pure vanilla extract

3 eggs

2 cups whole wheat flour

2 teaspoons ground cinnamon (rounded)

2 teaspoons baking soda

1 1/2 teaspoons salt

3 cups grated sweet potatoes (less than 1 pound)

1 cup raisins

1 small can crushed pineapple, drained

Preheat the oven to 350 degrees F. Spray muffin tins (makes 24+ muffins).

In large bowl, combine together the flour, cinnamon, baking soda, and salt. Add the grated sweet potato and raisins; stir to coat them with the flour mixture.

Whisk olive oil, honey, apple juice concentrate, vanilla, and eggs together in a small bowl or large measuring cup. Add to the flour mixture and stir until combined.

Scoop the batter into muffin cups until each is 3/4 full. Bake until a toothpick comes out clean. Cool on a rack. I made regular muffins, muffin tops, and a couple of mini-Bundt muffins.