Sweet Potato Muffins

By Chef_Kate

Ingredients

• 1 medium sweet potato, peeled and cut into cubes
• 1 1/2 cups all-purpose flour*
• 1 Tbsp. baking powder
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. salt
• 1 egg
• 1/2 cup unsweetened applesauce
• 1/3 cup Splenda
• 2 Tbsp. canola oil
• 1 1/2 tsp. vanilla
• *The batter may also be prepared using 1 1/2 cups whole-wheat pastry flour for extra fiber. If using whole-wheat flour, add another 1/4 cup applesauce to the batter.

Details

Servings 12

Preparation

Step 1

Preheat the oven to 350°F. Coat a 12-cup muffin tin with cooking spray.

Add the sweet potato chunks to a pot of boiling water and boil for about 15 minutes. Drain and puree in a blender or food processor or mash well with a fork.

In a large bowl, mix together the flour, baking powder, cinnamon, nutmeg, and salt.

In another bowl, whisk together the egg, applesauce, Splenda, canola oil, and vanilla. Add in the mashed sweet potato and mix again. Add to the flour mixture and mix until just combined.

Pour the batter evenly into the prepared muffin cups. Bake for about 15 to 17 minutes until a toothpick inserted into the muffin comes out clean.

Remove the muffins from the oven. Let the muffins cool in the pan for 5 minutes and then turn out onto a cooling rack. Serve the muffins warm or at room temperature.

nutrition

Starch exchanges 1
Fat exchanges 0.5
Amount per serving

Calories 105
Calories from Fat 25
Total Fat 3 g
Saturated Fat 0.4 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 145 mg
Total Carbohydrate 17 g
Dietary Fiber 1 g
Sugars 3 g
Protein 2 g