Low Fat Sweet-Potato Muffins Recipe

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Recipe Category: Low-Fat

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Low Fat Sweet-Potato Muffins Recipe

Ingredients

  • 1 large Sweet-Potato, peeled, and cut into chunks , 12 ounces
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 large egg
  • 1/2 cup fruit puree fat replacement, or applesauce
  • 1/3 cup granulated sugar
  • 2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract

    • Method

  • Preheat oven to 350°F.
  • Lightly oil 12 muffin cups or coat them with nonstick spray.
  • Cook Sweet-Potato in a saucepan of boiling water until very tender, 10 to 15 minutes.
  • Drain and let cool.
  • In a food processor, puree Sweet-Potato until smooth.
  • Measure out 1 cup puree, reserving any remainder for another use.
  • In a large bowl, whisk flour, baking powder, salt, cinnamon, nutmeg and cloves.
  • In a medium bowl, whisk egg, 1 cup sweet-potato puree, fruit puree fat replacement (or applesauce), sugar, oil and vanilla until smooth.
  • Make a well in the dry ingredients.
  • Add sweet-potato mixture and stir until just combined.
  • Divide batter among the prepared muffin cups.
  • Bake for 15 to 20 minutes, or until tops spring back when touched lightly.
  • Let cool in the pan on a wire rack for 5 minutes.
  • Loosen edges and turn muffins out onto the rack.
  • Serve warm or at room temperature.
  • :MAKES 1 DOZEN MUFFINS.
  • Calories per muffin; 3 grams protein; 3 grams fat 0 gram saturated fat; 31 grams carbohydrate; 185 mg sodium: 18 mg cholesterol; 1 gram fiber

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