(re-post)
This adventure of replacing refined carbs with things more nutritious continues and is getting simpler.
This is the book …
This is the original recipe. (I miss Edna; she was a good friend.)
(click on photo to enlarge type)
These are the muffins.
Here are the changes to the ingredients: omit the sugar; put oil, eggs, 1 cup chopped yam (that is the surprise – you could use carrot, of course), milk into blender along with 3/4 cup of raisins that I soaked for a few minutes in hot water until they softened (drain water). Blend until liquified; in my blender I start on chop and then go to liquify.
Instead of white flour I used 1 cup of whole wheat flour and 1/2 cup brown rice flour . (all whole wheat would have been fine – I like the slight grittyness that rice flour gives).
I added 1 tsp of ground cloves as well as the cinnamon, left out the walnuts and the alcohol.
When I had added the liquid to the dry items I found the batter thicker than I wanted so added more milk.
In the past I have tossed in a handful of dried cranberries but this time did not. I baked them for about 30 minutes. They freeze very nicely and, sliced in half, they taste fresh from the oven when thawed/toasted in the toaster oven.