Shredded Sweet Potato Muffins

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 12
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

View full nutritional breakdown of Shredded Sweet Potato Muffins calories by ingredient

Introduction

I can't take credit for these, the original recipe I used was submitted by SP user NORRISJT. It made only 6 muffins, used oil and 1% milk. I played with it a bit, to lower the fat and make 12 muffins in a batch. When I was happy with what I had, I couldn't find the original to do a makeover, so I am submitting this version. I can't take credit for these, the original recipe I used was submitted by SP user NORRISJT. It made only 6 muffins, used oil and 1% milk. I played with it a bit, to lower the fat and make 12 muffins in a batch. When I was happy with what I had, I couldn't find the original to do a makeover, so I am submitting this version.

Minutes to Prepare: 30

Minutes to Cook: 25

Number of Servings: 12

Ingredients

100 grams finely shredded raw sweet potato (about 1C.)

1/2 C. Splenda Granulated Sweetener

1/2 C. Skim Milk

4 Tbsp Ground Flax Meal

2/3 C. Egg Beaters or Similar Egg Substitute

1/2 C. Craisins

1 1/4 C. White Wheat Flour

2 tsp Baking Powder

1 1/2 tsp Ground Cinnamon

1/2 tsp Ground Nutmeg

Tips

I like to use a 1/4 cup spring ice cream scoop to portion out my muffins. They come out more uniform and it is less messy. If I line the muffin pan, I still spray the liner cup with non-stick spray. The original recipe calls for chopped pecans and raisins. I had Craisins on hand, and I don't care for nuts in my muffins.

Directions

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