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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 90.4
  • Total Fat: 0.4 g
  • Cholesterol: 0.6 mg
  • Sodium: 125.1 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.5 g

View full nutritional breakdown of Annie's Low-fat Sweet Potato Muffins calories by ingredient
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Annie's Low-fat Sweet Potato Muffins

Submitted by: SENORAHACHE

Introduction

This is a modification of an excellent Sweet Potato Muffin recipe shared by CAPATRIOT. This version is lower in fat and still sinfully delicious! Great for a breakfast on the go or as an after-dinner treat! This is a modification of an excellent Sweet Potato Muffin recipe shared by CAPATRIOT. This version is lower in fat and still sinfully delicious! Great for a breakfast on the go or as an after-dinner treat!
Number of Servings: 13

Ingredients

    1 C shredded sweet potato (raw)
    .5 C brown sugar (unpacked)
    .5 C 1% milk (or skim)
    4 T unsweetened applesauce
    .5 C egg beaters
    .5 C (heaping) whole wheat flour
    .5 C white flour
    2 t baking powder
    .25 t baking soda
    1.5 t ground cinnamon
    .5 t ground nutmeg
    .5 C chopped craisins (or raisins)

Directions

1. Combine sweet potato, sugar, egg, milk, applesauce, and dried cranberries. Mix.
2. In a separate bowl, combine all other ingredients (flours, baking powder, baking soda, cinnamon, & nutmeg) and mix until well blended.
3. Add sweet potato mixture to flour mixture. Stir until uniformly combined.
4. Put into muffin cups (or a WELL-PAMMED muffin tin) and bake at 350 for 27-29 minutes.

Makes a baker's dozen (13) or 12 pop-top muffins.

Number of Servings: 13

Recipe submitted by SparkPeople user SENORAHACHE.






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