1 3/4 c. white flour

3/4 c. brown sugar

1/4 t. baking soda

2 t. baking powder

1/4 t. salt

1/2 t. cinnamon

1/2 t. ground ginger

1/3 c. chopped crystallized ginger

3/4 c. mashed sweet potato

1/2 c. rice milk

3 T. olive oil

4 t. egg replacer (equivalent to 2 eggs)

4 T. water

1 1/2 t. vanilla

Puree sweet potato in food processor. Add rice milk, oil, egg replacer, water and vanilla and pulse until well blended.

Combine first eight ingredients (flour - crystallized ginger) in a large bowl. Make a well in the center and pour in the wet ingredients. Stir just until mixed.

Spoon into greased muffin tin (makes ~12 muffins) and bake at 375º F for 15-20 min. Allow to cool in the pan for 10 min. before removing from pan.

More Muffins by Barbara Albright and Leslie Weiner, pp. 95-96

Yield: 15 muffins (153 calories per muffin)