Sweet Potato Muffins
whole wheat, spelt or graham flour
vanilla wafer crumbs, divided
sugar (if using leftover sweet potatoes that have brown sugar or marshmallows, I’d back down on this and taste the batter for sweetness before adding the eggs)
leftover sweet potato (I’d estimate that’s about 1 1/2cups, but weight and volume aren’t really interchangeable. The original recipe stated to use 1 (3/4lb) sweet potato
sour cream or plain greek yogurt
Mix dry ingredients together, including only 3/4c. wafer crumbs. In a separate bowl, mix wet ingredients. Combine wet and dry ingredients.
Line 12 muffin tins with liners. Fill 2/3 full. Top each muffin with remaining 1/4c. vanilla wafer crumbs.
Bake at 375 degrees for 25 minutes, or until toothpick comes out clean.