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.