Revised LR Oat Bran Sweet Potato Muffins with Raisins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 142.2
  • Total Fat: 1.7 g
  • Cholesterol: 0.3 mg
  • Sodium: 104.0 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.5 g

View full nutritional breakdown of Revised LR Oat Bran Sweet Potato Muffins with Raisins calories by ingredient


Introduction

The original recipe is from the SparkPeople database. It is entitled "L.R. Oat Bran Sweet Potato Muffins with Dates" and was submitted by user LRUSSELLFAMILY. I have recently read about the benefits of ground flax and was looking for a recipe to use it in. I found this one. I made a few changes (raisins in lieu of dates, lactose and fat free milk in lieu of buttermilk, egg substitute instead of eggs and regular sugar in lieu of brown). These changes were made to suit my diet and not in anyway was done because the original recipe was lacking. The original recipe is from the SparkPeople database. It is entitled "L.R. Oat Bran Sweet Potato Muffins with Dates" and was submitted by user LRUSSELLFAMILY. I have recently read about the benefits of ground flax and was looking for a recipe to use it in. I found this one. I made a few changes (raisins in lieu of dates, lactose and fat free milk in lieu of buttermilk, egg substitute instead of eggs and regular sugar in lieu of brown). These changes were made to suit my diet and not in anyway was done because the original recipe was lacking.
Number of Servings: 24

Ingredients

    140 grams (1-1/3 cup) Oat Bran
    35 grams (1/3 cup) ground flaxseed
    180 grams (1-1/2 cups) whole wheat flour
    3 tsp baking powder
    1 tsp baking soda
    1 tsp salt
    1-1/2 tsp cinnamon
    1-1/2 tsp ginger
    1/2 tsp nutmeg
    192 grams (1 cup) sugar
    500 grams (2-1/2 cups) mashed sweet potato
    2 tbsp oil
    2 cups milk (used fat free)
    183 grams (3/4 cup) egg substitute
    2 tsp vanilla essence
    169 grams (1 cup) raisins

Directions

Preheat oven to 400. In a large bowl combine all dry ingredients including sugar. In a separate bowl combine sweet potatoes, oil, milk, egg substitute and vanilla. Mix the sweet potato mixture with the dry ingredients and beat. Add raisins last. Divide between 24 muffin cups and bake until done.

Serving Size: makes 24 muffins