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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 215.1
  • Total Fat: 2.5 g
  • Cholesterol: 22.9 mg
  • Sodium: 366.6 mg
  • Total Carbs: 41.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.4 g

View full nutritional breakdown of Whole Wheat Sweet Potato Muffins calories by ingredient
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Whole Wheat Sweet Potato Muffins

Submitted by: LISTLOADRUN
Whole Wheat Sweet Potato Muffins

Introduction

I take NO credit for these delicious muffins. I found them here:
http://othersideof50.blogspot.com
/2009/07/whole-wheat-sweet-potato-muff
ins.html

I only entered them to see what the calorie count would be - (it's actually probably a little lower since the author points out you dont need all the topping for these muffins and there is quite a bit left over.)
I take NO credit for these delicious muffins. I found them here:
http://othersideof50.blogspot.com
/2009/07/whole-wheat-sweet-potato-muff
ins.html

I only entered them to see what the calorie count would be - (it's actually probably a little lower since the author points out you dont need all the topping for these muffins and there is quite a bit left over.)

Number of Servings: 12

Ingredients

    MUFFINS:
    1 3/4 cup whole wheat pastry flour
    2 tsp baking soda
    1/2 tsp baking powder
    1/2 tsp salt
    1 1/2 tsp cinnamon
    1 egg
    1/3 cup canola oil
    1/2 cup plain yogurt
    1 tsp vanilla
    2/3 cup Brown Sugar Splenda (or 1 1/3 cup regular brown sugar)
    1 1/2 cup pureed sweet potatoes (This was one large sweet potato which I cubed and boiled in slightly salted water for 20 minutes, then pureed in the food processor)

    TOPPING:
    1/3 cup brown sugar, packed
    1/4 cup oat flour
    1/2 cup all purpose flour
    3 tablespoons soft butter

Directions

Preheat oven to 350 degrees. Line 12-count cupcake pan with paper liners, then spray them lightly with cooking spray.

Whisk together the flour, baking soda, baking powder, salt and cinnamon. In a separate bowl whisk together the egg, oil, yogurt, vanilla, brown sugar and sweet potatoes.

Add the dry ingredients to the wet ingredients and stir until combined. Do not over mix. Divide batter between the 12 cupcake wells. Top with topping (recipe below) if desired. Bake for 23-25 minutes. Remove from oven and let cool in tin for 5 minutes before removing to finish cooling on cooling rack.

For the topping:
Combine topping ingredients until crumbly. This makes a big batch of topping. You won't need anywhere near all of it. I always keep a bag of this in my freezer, ready made.

Number of Servings: 12

Recipe submitted by SparkPeople user LISTLOADRUN.





TAGS:  Snacks | Snack | Snacks Snack |

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