Sweet potato muffins +++tmpj72b
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | All-purpose flour |
| ¾ | teaspoon | Baking soda |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground ginger |
| ½ | teaspoon | Ground allspice |
| ¼ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 1 | cup | Mashed cooked sweet potato |
| ¼ | cup | Sugar |
| 3 | tablespoons | Sugar |
| ⅓ | cup | Skim milk |
| 1 | tablespoon | Skim milk |
| 3 | tablespoons | Vegetable oil |
| 1 | Egg | |
| Vegetable cooking spray | ||
Directions
Combine first 7 ingredients in a bowl; make a well in cener of mixture. Combine potato and next 4 ingredients in a bowl; stir well; Add to dry ingredients, stirring just until moistened. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400 degrees for 15 minutes or until a wooden pick inserted in center comes out clean. Remove from pan immediately; let cool on a wire rack. Yield: 1 dozen (serving size: 1 muffin). 154 calories (26% from fat), 4⅖ g fat (⅘ g sat, 1⅕ g mono, 1⅘ g poly), 18 mg cholesterol and 119 mg sodium.>>>>> Source: Cooking Light Magazine - Sep/Oct, 1992 From: Dottie Cross TMPJ72B Reformatted for MM by CLM, HCPM52C