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Sweet Potato Muffins




Source of Recipe


Sugar Busters Recipes VOlume II by Ricki


List of Ingredients





*¾ cup whole wheat flour
¼ teaspoon salt
1 tablespoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ cup chopped nuts
**2 tablespoons Splenda
½ cooked sweet potato (¼ cup after mashing)
1 large egg, slightly beaten
2 teaspoons finely grated orange zest (the orange part of the peel)
1/3 cup heavy cream + 3 tablespoons water



Recipe



Preheat the oven to 400 degrees. Prepare the muffin tins (recipe makes 6 muffins) with paper liners or grease them with a non-stick spray or butter. Set aside. In a medium bowl, combine the flour with the salt, baking powder, cinnamon, ginger, and nutmeg. Add the nuts and stir to coat the nuts with the flour mixture. Set aside. In a small bowl, mash the sweet potato with a fork. The potato will be slightly lumpy. To the potato, add the sweetener, egg, grated orange zest, heavy 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 over-mix. Spoon the mixture into the prepared muffin tins. Place them in the preheated oven. Bake the muffins 15 – 18 minutes, until a thin knife inserted in the center comes out clean and the tops are just beginning to brown. Makes 6 muffins.