Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 degrees. lightly spray the insides of 16 paper baking cups with vegetable cooking spray and insert into muffin pans. set aside. in a large mixing bowl, combine the sweet potatoes with the sugars, margarine and sour cream; beat until blended. add egg substitute and evaporated milk. mix well. combine flour, baking powder, cinnamon, nutmeg, cloves and salt in a separate bowl. add to potato mixture and mix until smooth. fold in raisins. fill muffin cups almost to the top and bake 25 to 30 minutes, or until tops are rounded and muffins pull away from the sides of the cups. unmold the muffins and cool on a rack for a few minutes before serving. note: two medium sweet potatoes equal about 2 cups cooked and mashed potato.

Target recipe: preheat the oven and thoroughly grease the muffin pans. blend the potato, milk, eggs and yoghurt or sour cream together. stir in the chopped spring onion and ham or bacon. fold the flour and salt into the wet mixture until all ingredients are just incorporated. place in the prepared muffin pans and bake at 200 degrees c for 20 to 25 minutes.