Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Sweet Potato Custard Muffins




Source of Recipe


Internet


List of Ingredients




1/2 cup of mashed sweet potatoes
1 small ripe banana
1/2 cup of milk
1 tablespoon of brown sugar
1/4 teaspoon of salt
1 egg
2 tablespoons of raisins

Preheat oven to 300ºF. Coat 5 cups of a standard muffin tin with non-stick baking spray. Put all ingredients except raisins in bowl of food processor until pureed. Stir in raisins, then spoon in equal amounts into each cup. Serve when cool enough to eat or refrigerate. Muffins will keep up to 1 week in refrigerator. Great for breakfast! Makes 5 muffins.



Recipe