- 6
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
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.