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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 148.7
  • Total Fat: 4.3 g
  • Cholesterol: 30.9 mg
  • Sodium: 209.9 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 3.4 g

View full nutritional breakdown of Autumn Harvest Muffins calories by ingredient
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Autumn Harvest Muffins

Submitted by: BSHAW40

Introduction

This is a take on applesauce oatmeal muffins. I replaced the oatmeal with a cup of mashed sweet potato and used whole eggs instead of just the eggwhites. The muffins turned out super moist. This is a take on applesauce oatmeal muffins. I replaced the oatmeal with a cup of mashed sweet potato and used whole eggs instead of just the eggwhites. The muffins turned out super moist.
Number of Servings: 12

Ingredients

    Dry:
    1 cup all purpose flour
    1/2 cup brown sugar, or brown sugar Splenda (see instructions)*
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    2 tblsp cinnamon
    1/2 cup walnuts or almonds (opt)
    1/4 cup raisins (opt, see instructions)

    Wet:
    1 cup sweet potato, mashed. Leave chunks if you like.
    1/4 cup fat-free milk
    1/2 cup unsweetened applesauce
    2 eggs

Directions

Preheat oven to 350

In a large bowl, combine flour, sugar, baking powder and soda, salt and cinnamon until well blended.

Beat eggs. Make a well in the center of the dry mixture and add eggs and the other wet ingredients. Mix well. Stir in walnuts and raisins* if desired.

*To keep the raisins from sinking to the bottom of your muffins, roll them in flour before adding them to the batter. I place mine in a bowl with a couple tablespoons of flour, shake them, then pour the flour/raisin mixture through a basket sifter to shake off the excess.

Spray your muffin pan with nonstick spray and ladle 1/4 cup of the batter into each cup. Do not overfill. Top each muffin with a mixture of cinnamon, walnuts and raisins if desired.

Bake for 20-25 minutes, checking every so often after 15 to prevent overbaking.

*If you decide to use brown sugar Splenda, please check the back of the bag to get the correct ratio. You will be using less than 1/2 cup.


Serving Size: makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user BSHAW40.






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