1 lb (454 g) sweet potatoes (about 1 large sweet potato)

1 cup (150 g) whole wheat flour

½ cup (105 g) lightly packed brown sugar

½ cup (50 g) rolled oats

½ cup (30 g) wheat bran

1 tsp baking powder

1 tsp baking soda

1 pinch cinnamon

1 pinch nutmeg

1 pinch salt

2 eggs

¾ cup (180 ml) milk

1/3 cup (75 ml) canola oil

3 tbsp (45 ml) molasses

3 tbsp (30 g) raisins

2 tbsp chopped dried figs (about 2 dried figs)

With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper or silicone liners.

Pierce the sweet potato with a fork. Place on a plate and cook in the microwave oven for 6 minutes, turning halfway through cooking, or until tender. Let rest for 5 minutes. Cut the potato in half and scoop the flesh into a bowl. Coarsely crush with a fork to obtain about ¾ cup (180 ml) of mashed sweet potato purée. Set aside.

In another bowl, combine the flour, brown sugar, oats, bran, baking powder, baking soda, cinnamon, nutmeg and salt.

To the sweet potato purée, add the eggs, milk, oil and molasses. Beat with an electric mixer. On low speed, or with a wooden spoon, stir in the dry ingredients until just moistened. Add the raisins and dried figs. Spoon the mixture into the muffin cups.

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