Sweet Potato Muffins
Serving Size : 12
Ingredients for prepare Sweet Potato Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | large | sweet potato - peeled |
and cut into chunks
12 ounces
sweet potato muffins |
| 1 1/2 | cups | all-purpose flour |
| 1 | tablespoon | baking powder |
| 1/2 | teaspoon | salt |
| 1/2 | teaspoon | ground cinnamon |
| 1/4 | teaspoon | ground nutmeg |
| 1/8 | teaspoon | ground cloves |
| 1 | large | egg |
| 1/2 | cup | fruit puree fat replacement |
or applesauce
sweet potato muffins |
| 1/3 | cup | granulated sugar |
| 2 | tablespoons | canola oil |
| 1 | teaspoon | pure vanilla extract |
recipe Sweet Potato Muffins
1. Preheat oven to 350°F. Lightly oil 12 muffin cups
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or coat them with nonstick spray. 2. Cook sweet potato in a
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saucepan of boiling water until very tender, 10 to 15 minutes. Drain and let cool. In a
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food processor, puree sweet potato until smooth. Measure out 1 cup puree, reserving any remainder for another use.
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3. In a large bowl, whisk flour, baking powder, salt, cinnamon, nutmeg
Sweet Potato Muffins
and cloves. 4. In a medium bowl, whisk egg, 1 cup sweet-potato puree, fruit puree
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fat replacement (or applesauce), sugar, oil and vanilla until smooth. Make a well in the
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dry ingredients. Add sweet-potato mixture and stir until just combined. 5. Divide batter among the
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prepared muffin cups. Bake for 15 to 20 minutes, or until tops spring back
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when touched lightly. Let cool in the pan on a wire rack for 5 minutes. Loosen edges and turn muffins
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out onto the rack. Serve warm or at room temperature. MAKES 1 DOZEN
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MUFFINS. 160 calories per muffin; 3 grams protein; 3 grams fat (0.3 gram saturated fat); 31 grams carbohydrate; 185 mg
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sodium: 18 mg cholesterol; 1 gram fiber.
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