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SWEET POTATO MUFFINS

12 Best Foods Cookbook by Dana Jacobi

Spicy and moist, these muffins are almost creamy in the center. Serve them warm from the oven as a snack or as a portable breakfast.
To speed preparation and cleanup time, I combine the sugar, egg, and other wet ingredients with the oil in a 4-cup measuring cup, then mix in the carrot and sweet potato.

Makes 6 muffins


1  cup unbleached all-purpose flour
1  teaspoon baking powder
1/4 teaspoon baking soda
1  teaspoon ground cinnamon

1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup light olive oil or canola oil
1/3 cup brown sugar

1  large egg
1/3 cup low-fatyogurt
1  teaspoon vanilla extract
3/4 cup shredded carrot
1/2 cup mashed roasted Beauregard, Garnet, or Jewel yams
2  tablespoons sesame seeds
1  tablespoon pumpkin seeds


1. Preheat the oven to 375°F. Place paper liners in the cups of a 6-cup muffin pan.

2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. In another bowl, combine the oil, sugar, and egg. Mix in the yogurt and vanilla. Stir in the carrot and sweet potato. Add the wet ingredients to the bowl of dry ingredients, and mix just until blended. Spoon the batter into the muffin cups, filling them to the top. Sprinkle 1 teaspoon sesame seeds and a few pumpkin seeds over the top of each muffin.

3. Bake 22 to 27 minutes, until the muffins are lightly colored and a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan, then unmold, and cool completely on a wire rack.

Per muffin: 264 calories. 12 g fat, 2 g saturated fat, 5 g proiein, 35 g carbohydrates, 2 g fiber
The fiber in the carrot and seeds can slow down the body's absorption of the sugar, helping to keep blood sugar levels from spiking.

 

 

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