Sweet Potato Muffins

I had a couple cups of mashed sweet potatoes leftover from Christmas dinner so I decided to put them into this recipe.  The potatoes had butter, cinnamon and pumpkin pie spice already in them.  I don't remember the amounts.  So the nutrition info on these is off by a little bit.  These could easily be made healthier by substituting honey or stevia for sugar, applesauce for oil, etc.  I just thought it was okay for today the way it is.

Sweet Potato Muffins

makes 24-28 muffins

5 cups flour

1 cup sugar

1 tablespoon baking soda

1/2 teaspoon salt

1/2 cup melted butter

1/4 cup oil (I used canola)

2 cups sweet potatoes, mashed

2 eggs

1 1/4 cup milk(any type will work I used 2% with a teaspoon or two of vinegar added).

you may need to add another cup of liquid to make the batter wet enough

1/4 cup wheat germ

1. Mix dry ingredients (flour, sugar, baking soda, salt, wheat germ) in a large bowl
2. Mix wet ingredients (egg, butter, oil, milk, sweet potatoes) and add to dry ingredients.
3. Combine ingredients until just moistened, adding more liquid if necessary (I had to add a cup of water).
4. Fill muffin tins and bake at 375 degrees for 20-25 minutes until golden.

Nutrition info per serving:
Calories: 208.4
Calories from fat: 63.9 
Total Fat: 7.1g
Cholesterol: 24.7mg
Sodium: 245.6mg
Potassium: 88.4mg
Total Carbohydrate: 32.1g
dietary fiber: 1.2g
sugars: 9.0g
Protein: 4.1g