Oat Bran-Sweet Potato Muffins
- 2½ cups raw sweet potato, grated
- 2½ cups oat bran
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon allspice
- 1 cup water
- 3 eggs, separated
- 2 tablespoons melted butter
Preheat oven to 400° F. Scrub, peel, and grate the sweet potato or put through food processor. Grate enough to fill 2½ cups. Place sweet potato in mixing bowl and add oat bran. Add baking powder, cinnamon, and allspice. Mix well. Make a depression in the center of this mixture and add water, egg yolks, and melted butter. Beat egg whites and fold into batter. Fill 12 greased muffin cups. Bake for 20 to 25 minutes or until a toothpick inserted into the muffin comes out clean. Freeze the leftover muffins at once.
Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by the McGraw-Hill Companies).
About the Author
Pat Connolly was the guiding light of PPNF for over 30 years, as teacher, curator, and executive director. She was instrumental in bringing new information to public awareness, including the treatment of Candida albicans and the importance of organic gardening and farming.
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