Sweet Potato Muffins
Nutritional Info
- Servings Per Recipe: 22
- Amount Per Serving
- Calories: 99.1
- Total Fat: 2.9 g
- Cholesterol: 19.3 mg
- Sodium: 121.0 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 1.8 g
- Protein: 2.1 g
View full nutritional breakdown of Sweet Potato Muffins calories by ingredient
Introduction
Recipe adjusted to be diabetic-friendly. Drop dead good - moist and lightly sweet. Recipe adjusted to be diabetic-friendly. Drop dead good - moist and lightly sweet.Number of Servings: 22
Ingredients
-
1 1/4 c Xylitol sugar substitute
1 1/2 cup mashed sweet potatoes (about 2 large, baked)
1/2 cup Smart Balance butter
2 large eggs
1 cup wheat flour
1/2 cup cornmeal
3 T flaxseed meal
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 cup almond milk, unsweetened and unflavored
Directions
Makes 24 muffins.
Optional topping: 2 T sugar with 1/4 tsp cinnamon
Beat sugar, sweet potatoes and butter until smooth. Add eggs, blend well.
Sift flour, baking powder, spices and salt; stir in cornmeal. Add, with almond milk, to sweet potato mixture. Mix just until moistened. May add 1/2 cup chopped nuts and 1/4 cup raisins.
Spoon into greased or lined muffin pans. Sprinkle with topping if desired.
Bake at 400 degrees for 25-30 minutes.
Number of Servings: 22
Recipe submitted by SparkPeople user PLSHATLEY.
Optional topping: 2 T sugar with 1/4 tsp cinnamon
Beat sugar, sweet potatoes and butter until smooth. Add eggs, blend well.
Sift flour, baking powder, spices and salt; stir in cornmeal. Add, with almond milk, to sweet potato mixture. Mix just until moistened. May add 1/2 cup chopped nuts and 1/4 cup raisins.
Spoon into greased or lined muffin pans. Sprinkle with topping if desired.
Bake at 400 degrees for 25-30 minutes.
Number of Servings: 22
Recipe submitted by SparkPeople user PLSHATLEY.