Low Fat Muffin Recipes

Ingredients:

1 large sweet potato, peeled -and cut into chunks -12 ounces
1 1/2 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 large egg
1/2 cup fruit puree fat replacement -or applesauce
1/3 cup granulated sugar
2 tbsp canola oil
1 tsp pure vanilla extract

Instructions:

1. Preheat oven to 350°F. Lightly oil 12 muffin cups or coat them with
nonstick spray.

2. 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.

3. In a large bowl, whisk flour, baking powder, salt, cinnamon, nutmeg and
cloves.

4. 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.

5. 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.

160 calories per muffin; 3 grams protein; 3 grams fat (0.3 gram saturated
fat); 31 grams carbohydrate; 185 mg sodium: 18 mg cholesterol; 1 gram
fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 12