Simply-fied Sweet Potato Muffins
These delicious, sweet potato muffins are so easy, just mix and bake. Light, tender and aromatic, they make a perfect accompaniment for ham and roast turkey. Or bake a batch and enjoy as a snack or nutritious breakfast with a glass of milk or a café latte.
Instructions:1. Heat oven to 400°F. Grease the bottoms of 12 muffin cups**.
2. Mix flours, sugar, baking powder, pumpkin pie spice, and salt in medium bowl.
3. Lightly beat sweet potatoes, AllWhites egg whites, milk, and oil in a large bowl until well blended.
4. Gradually stir dry ingredients into sweet potato mixture, mixing just until dry ingredients are evenly moistened. Stir in pecans.
5. Evenly fill muffin cups***. Bake for 20 to 25 minutes or until browned around edges and a wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan.
Tips & Substitutions:*Better’n Eggs® may be substituted.
** Spoon the batter into mini muffin cups (you can get 24 from a single batch of batter) for perfect lunch box treats.
*** For a final touch of sweet crunch, sprinkle batter with a dusting of raw or turbinado sugar.
Serving Size: 1/12 recipe
Calories 186; Total Fat 7g; Saturated Fat 1g; Cholesterol 1mg; Sodium 285mg; Carbohydrate 26g; Dietary Fiber 2g; Protein 4g