| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Soul food |
Lowfat, Seattle tim, Sweet bread |
16 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 2 |
c |
Cooked, mashed sweet potatoes, cooled |
| 1/2 |
c |
Granulated sugar |
| 1/4 |
c |
Dark brown sugar |
| 1/4 |
c |
Margarine, softened |
| 1/2 |
c |
Fat-free sour cream |
| 1/2 |
c |
Egg substitute |
| 1 |
c |
Evaporated skim milk |
| 1 1/2 |
c |
Flour |
| 1 |
tb |
Baking powder |
| 1 1/2 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Raisins |
INSTRUCTIONS
1. Preheat oven to 400 degrees. Lightly spray the insides of 16 paper
baking cups with vegetable cooking spray and insert into muffin pans. Set
aside.
2. In a large mixing bowl, combine the sweet potatoes with the sugars,
margarine and sour cream; beat until blended.
3. Add egg substitute and evaporated milk. Mix well. Combine flour, baking
powder, cinnamon, nutmeg, cloves and salt in a separate bowl. Add to potato
mixture and mix until smooth. Fold in raisins.
4. Fill muffin cups almost to the top and bake 25 to 30 minutes, or until
tops are rounded and muffins pull away from the sides of the cups.
5. Unmold the muffins and cool on a rack for a few minutes before serving.
Note: Two medium sweet potatoes equal about 2 cups cooked and mashed
potato.
NOTES : From "Ruby's Low-Fat Soul Food Cookbook" by Ruby Banks-Payne. MC
formatted 2/25/97 by MsRooby@sprintmail.com
Recipe by: Seattle Times 2/12/97
Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@sprintmail.com> on
Feb 26, 1997.
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”