I am currently out of home raised eggs, a situation that won't change for a while. My sister is supposed to bring eggs next time she visits, but I doubt she will remember. In the meantime, I have been on vegan cooking websites looking for eggless recipes. The eggless sugar cookies I found were and are amazing. I have baked them nearly a dozen times already. My other requirement is that I should have all the ingredients already in my pantry. I despise making a special trip to the store for one, small item. Is any recipe really worth that? Well, once in a blue moon, it is, but there are 1000s of ways to bake muffins, so no.I have plenty of sweet potatoes, so this recipe for sweet potato muffins was perfect. I peeled and boiled sweet potato until soft, then mashed it well, making sure there were no chunks. I don't think a chunk of vegetable is nice to bite into in a muffin. I had plenty left over, but it won't go to waste. I made two substitutions and two additions to the recipe. Instead of coconut milk, I used Silk original flavor almond milk, which I keep on hand for oatmeal and drinking. I also substituted the optional cranberries with raisins, another staple. In addition, I added 1/4 tsp ground cardamom, which I keep refrigerated. I like the grown-up flavor of cardamom. I also added a small bag of sliced almonds because I had opened it a few days ago, and they don't stay all that fresh if not used quickly.