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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 155.3
  • Total Fat: 2.9 g
  • Cholesterol: 16.3 mg
  • Sodium: 105.4 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.4 g

View full nutritional breakdown of Sweet Potatoe Muffins (reduced fat) calories by ingredient
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Sweet Potatoe Muffins (reduced fat)

Submitted by: LW924004

Introduction

I took a recipe I loved for sweet potato pound cake and transformed it into a great one that's sweet and light. You could make these as cupcakes for kids, with a little frosting on the top and they would never guess they are actually eating sweet potatoes (a great source of vitamin A)! I took a recipe I loved for sweet potato pound cake and transformed it into a great one that's sweet and light. You could make these as cupcakes for kids, with a little frosting on the top and they would never guess they are actually eating sweet potatoes (a great source of vitamin A)!
Number of Servings: 13

Ingredients

    1/4 cup margarine spread, softened
    1/4 applesauce, unsweetened
    1 cup granulated white sugar
    1 cup cooked, mashed sweet potatoes
    1/2 tsp vanilla extract
    1 egg
    1 Tbsp ground flaxseed, 2 Tbsp water mixed well (to replace use of a second egg)

    1 1/2 cups all-purpose flour
    1 tsp baking powder
    1/2 tsp ground cinnamon
    1/4 tsp baking soda
    1/4 tsp ground nutmeg
    1/8 tsp salt

Directions

1) Preheat oven to 350 degrees F.
2) Combine wet ingredients and dry ingredients in separate bowls.
3) Beat wet ingredients for a couple minutes to mix well.
4) Combine mixtures, mixing as little as possible.
5) Divide batter among 12 muffins.
6) Bake at 350 degrees F for about 20 minutes, checking with a toothpick to see when they are done.
7) Enjoy!

Number of Servings: 13

Recipe submitted by SparkPeople user LW924004.






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