Shredded Sweet Potato Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
100 grams finely shredded raw sweet potato (about 1C.)1/2 C. Splenda Granulated Sweetener1/2 C. Skim Milk4 Tbsp Ground Flax Meal2/3 C. Egg Beaters or Similar Egg Substitute1/2 C. Craisins1 1/4 C. White Wheat Flour2 tsp Baking Powder1 1/2 tsp Ground Cinnamon1/2 tsp Ground Nutmeg
Preheat oven to 425*F. Spray muffin pan with non-stick spray.
In one bowl, combine sweet potato, Craisins, Splenda, milk, flax, and egg substitute.
In a separate bowl, sift together the flour, baking powder, cinnamon, and nutmeg
Add the wet ingredients to the dry, mixing until just blended.
Spoon batter into muffin pan. Place in oven, and turn temperature down to 350*F. Bake for 25-30 minutes, until wooden tooth pick inserted comes out clean.
Serving Size: 1 muffin
In one bowl, combine sweet potato, Craisins, Splenda, milk, flax, and egg substitute.
In a separate bowl, sift together the flour, baking powder, cinnamon, and nutmeg
Add the wet ingredients to the dry, mixing until just blended.
Spoon batter into muffin pan. Place in oven, and turn temperature down to 350*F. Bake for 25-30 minutes, until wooden tooth pick inserted comes out clean.
Serving Size: 1 muffin
Nutritional Info Amount Per Serving
- Calories: 90.1
- Total Fat: 1.0 g
- Cholesterol: 0.1 mg
- Sodium: 115.4 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 1.7 g
- Protein: 3.5 g
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