Sweet Potato Muffins

• 1 egg
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 1 cup brown sugar
• 1 medium to large sweet potato, peeled and grated
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla
• 3 tbsp molasses
• 1/2 tsp ground cloves
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 2-1/2 cups white flour

For vegans, substitute soy milk for buttermilk and an egg. For diabetics, leave out brown sugar and molasses. For gluten free, substitute brown rice flour for white flour.

Mix oil, sugar, egg and buttermilk with grated sweet potato. Add remaining ingredients and mix just enough to reach a uniform consistency, which should be midway between pancake and cookie batter. Overmixing makes the muffins tough. Spray oil into a 12-muffin pan, and spoon batter up to top of cups. Bake at 350 degrees for 30-40 minutes, or until tops brown slightly. Makes 12 muffins.