Sweet Potato Muffins

By Hklbrries

Ingredients

• 1/4 cup whole wheat flour
• 1/4 tsp salt
• 1 tbsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 cup chopped nuts
• 2 tbsp fructose or agave (or 2 tbsp plus 2 tsp Splenda)
• 1/4 cup mashed sweet potato (about 1/2 potato, will be slightly lumpy)
• 1 large egg
• 2 tsp grated orange zest
• 1/3 cup heavy cream plus 3 tbsp water

Details

Servings 6
Adapted from shakeoffthesugar.net

Preparation

Step 1

Preheat oven to 400 F.

Prepare the muffin tins with paper liners or grease with nonstick spray or butter. Set aside.

In a medium bowl, combine the flour, salt, baking powder, cinnamon, ginger and nutmeg. Add the nuts and stir. Set aside. In a small bowl, mix together the sweetener, mashed sweet potato, egg, orange zest, cream and water.

Make a well in the center of the dry ingredients using a large spoon. Pour the sweet potato mixture into the well and stir with the spoon just until the dry ingredients are moistened. For a better texture, do not overmix.

Spoon the mixture into the prepared muffin tins.

Bake 15 to 18 minutes, until a thin knife inserted in the center comes out clean and the tops are just beginning to brown.