Yam Muffins with Cinnamon Butter, No Nuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 cup yams - cooked, peeled & mashed1 tbsp lemon zest1 1/4 cup soy flour sifted1/4 tsp. salt4 tsp. baking powder1 tsp. cinnamon, ground1/2 tsp. ground allspice1 stick unsalted butter3/4 cup splenda- granulated2 eggs1 cup heavy cream1/4 cup unsweetened applesauce1 cup chopped walnuts
Preheat oven to 350
In a large bowl with a rubber spatula, cream butter and splenda together by hand.
In a separate bowl sift the flour, salt, baking powder, cinnamon, and allspice together.
Mix into the large bowl with the butter and splenda.
Once incoroprated, add the yam, eggs, heavy cream and lemon zest. Mix all together well.
Place the batter into greased muffin pans, filling to the top. and garnish with chopped walnuts.
Bake for 25 minutes and let cool. Remove muffins and serve warm with cinnamon butter.
Cinnamon Butter:
1 stick unsalted butter
1 tbsp Cinnamon
2 tbsp low carb syrup-of your choice
Whip all ingredients until blended. Store in container in refrigerator for up to 1 month.
Number of Servings: 16
Recipe submitted by SparkPeople user SKINNYSOMEDAY1.
In a large bowl with a rubber spatula, cream butter and splenda together by hand.
In a separate bowl sift the flour, salt, baking powder, cinnamon, and allspice together.
Mix into the large bowl with the butter and splenda.
Once incoroprated, add the yam, eggs, heavy cream and lemon zest. Mix all together well.
Place the batter into greased muffin pans, filling to the top. and garnish with chopped walnuts.
Bake for 25 minutes and let cool. Remove muffins and serve warm with cinnamon butter.
Cinnamon Butter:
1 stick unsalted butter
1 tbsp Cinnamon
2 tbsp low carb syrup-of your choice
Whip all ingredients until blended. Store in container in refrigerator for up to 1 month.
Number of Servings: 16
Recipe submitted by SparkPeople user SKINNYSOMEDAY1.
Nutritional Info Amount Per Serving
- Calories: 125.7
- Total Fat: 11.9 g
- Cholesterol: 62.5 mg
- Sodium: 177.2 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.6 g
- Protein: 1.4 g
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