Sweet Potato Custard Muffins
Ingredients
- 1/2 C. mashed sweet potatoes
- 1 small ripe banana
- 1/2 C. milk
- 1 Tbs. brown sugar
- 1/4 tsp. salt
- 1 egg
- 2 Tbs. raisins
Directions
Preheat oven to 300 degrees. Coat 5 cups of a standard muffin tin with non-stick baking spray. Put all ingredients except raisins in bowl of food processor until pureed. Stir in raisins, then spoon in equal amounts into each cups. Serve when cool enough to eat or refrigerate. Muffins will keep up to 1 week in refrigerator. Great for breakfast!
Yield: 5 muffinsÂ
