Yam Muffins with Cinnamon Butter, No Nuts
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Yam Muffins with Cinnamon Butter, No Nuts calories by ingredient
Number of Servings: 16
Ingredients
-
1 cup yams - cooked, peeled & mashed
1 tbsp lemon zest
1 1/4 cup soy flour sifted
1/4 tsp. salt
4 tsp. baking powder
1 tsp. cinnamon, ground
1/2 tsp. ground allspice
1 stick unsalted butter
3/4 cup splenda- granulated
2 eggs
1 cup heavy cream
1/4 cup unsweetened applesauce
1 cup chopped walnuts
Directions
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.