| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Breads, Health |
12 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
All-purpose flour |
| 3/4 |
ts |
Baking soda |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground allspice |
| 1/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Mashed cooked sweet potato |
| 1/4 |
c |
Sugar |
| 3 |
tb |
Sugar |
| 1/3 |
c |
Skim milk |
| 1 |
tb |
Skim milk |
| 3 |
tb |
Vegetable oil |
| 1 |
|
Egg |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Combine first 7 ingredients in a bowl; make a well in center of mixture.
Combine potato and next 4 ingredients in a bowl; stir well; Add to dry
ingredients, stirring just until moistened. Divide batter evenly among 12
muffin cups coated with cooking spray. Bake at 400 degrees for 15 minutes
or until a wooden pick inserted in center comes out clean. Remove from pan
immediately; let cool on a wire rack. Yield: 1 dozen (serving size: 1
muffin). 154 calories (26% from fat), 4.4 g fat (0.8 g sat, 1.2 g mono, 1.8
g poly), 18 mg cholesterol and 119 mg sodium.
Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999
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