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NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Preheat the oven to 375° F.
In a large bowl combine whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Add yams, the water, and raisins; stir until just mixed.
Lightly coat a muffin pan with vegetable-oil spray. Fill cups to the top. Bake for 25 to 30 minutes, or until the top of a muffin bounces back when pressed lightly. Let stand for 1 to 2 minutes before removing from the pan. When cool, store in an airtight container in the refrigerator.
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