Sweet Potato Raisin Muffins

This morning, I baked a large sweet potato for my breakfast. I finished just half of it, and the other half I used to make sweet sandwich bread. However, I decided to create a muffin using this leftover mashed potato. Cake mix is the perfect ingredient for this quick, healthy muffin that can be served any time of the day.

Ingredients:
1 cup cake mix
1 cup mashed sweet potato
2 tbs sugar
2 tbs chia seeds gel (1/2 tsp seeds added to 2 tbs water)
2 tbs coconut oil
1 egg
1/3 cup skim milk
1 tsp ground cinnamon
1/8 tsp nutmeg
1/4 cup raisins

Directions:
Preheat oven to 350°. Put paper liners into 8 muffin tin cups.
Put cake mix, nutmeg, and cinnamon into a small bowl, and set aside.
Place egg, sugar, coconut oil and vanilla into another bowl,  and whisk very well. Stir in milk and chia seeds gel. Whisk with a few strokes. Add mashed sweet potato. Stir until well combined. Add cake mix mixture and raisins. Whisk together until smooth.
Spoon batter into the paper liners to about 2/3 full. Bake in the preheated oven for 20-25 minutes. Let cool.