SWEET POTATO MUFFINS
Also see Article: Louisiana Sweet Potatoes
Makes approximately 20 muffins.
• 3/4 cup oat bran
• 3/4 cup whole wheat flour
• 2/3 cup sugar
• 1 1/2 tsp. cinnamon
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/8 tsp. salt
• 1/2 cup apples, skinless, finely chopped
• 1 cup fresh sweet potatoes (yams), cooked and mashed or 1 (15 oz.) can sweet potatoes, drained and mashed
• 1 large egg
• 2 large egg whites
• 3 tbsp. vegetable oil
• 2/3 cup plain yogurt
Preheat oven to 350 degrees.
In a bowl, combine bran, flour, sugar, cinnamon, baking powder, baking soda, salt, and apples.
Add sweet potatoes, egg, egg whites, oil, and yogurt.
Stir all ingredients thoroughly.
Spray muffin tins with vegetable cooking spray and spoon 1/4 cup of batter per muffin.
Variation: Add 1 cup of raisins.
Per serving: CAL 98 (24% from fat); FAT 3g; PROTEIN 4g; CARB 18g; CHOL 11mg; SODIUM 119mg
Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org
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