Annie's Low-fat Sweet Potato Muffins
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 90.4
- Total Fat: 0.4 g
- Cholesterol: 0.6 mg
- Sodium: 125.1 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 1.4 g
- Protein: 2.5 g
View full nutritional breakdown of Annie's Low-fat Sweet Potato Muffins calories by ingredient
Introduction
This is a modification of an excellent Sweet Potato Muffin recipe shared by CAPATRIOT. This version is lower in fat and still sinfully delicious! Great for a breakfast on the go or as an after-dinner treat! This is a modification of an excellent Sweet Potato Muffin recipe shared by CAPATRIOT. This version is lower in fat and still sinfully delicious! Great for a breakfast on the go or as an after-dinner treat!Number of Servings: 13
Ingredients
-
1 C shredded sweet potato (raw)
.5 C brown sugar (unpacked)
.5 C 1% milk (or skim)
4 T unsweetened applesauce
.5 C egg beaters
.5 C (heaping) whole wheat flour
.5 C white flour
2 t baking powder
.25 t baking soda
1.5 t ground cinnamon
.5 t ground nutmeg
.5 C chopped craisins (or raisins)
Directions
1. Combine sweet potato, sugar, egg, milk, applesauce, and dried cranberries. Mix.
2. In a separate bowl, combine all other ingredients (flours, baking powder, baking soda, cinnamon, & nutmeg) and mix until well blended.
3. Add sweet potato mixture to flour mixture. Stir until uniformly combined.
4. Put into muffin cups (or a WELL-PAMMED muffin tin) and bake at 350 for 27-29 minutes.
Makes a baker's dozen (13) or 12 pop-top muffins.
Number of Servings: 13
Recipe submitted by SparkPeople user SENORAHACHE.
2. In a separate bowl, combine all other ingredients (flours, baking powder, baking soda, cinnamon, & nutmeg) and mix until well blended.
3. Add sweet potato mixture to flour mixture. Stir until uniformly combined.
4. Put into muffin cups (or a WELL-PAMMED muffin tin) and bake at 350 for 27-29 minutes.
Makes a baker's dozen (13) or 12 pop-top muffins.
Number of Servings: 13
Recipe submitted by SparkPeople user SENORAHACHE.
