Sweet Potato Muffins

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The fiber in the carrot and seeds can slow down the body's absorption of the sugar, helping to keep blood sugar levels from spiking.

Ingredients

  • 1 C. unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 C. light olive oil or canola oil
  • 1/3 C. brown sugar
  • 1 large egg
  • 1/3 C. low-fat yogurt
  • 1 tsp vanilla extract
  • 3/4 C. shredded carrot
  • 1/2 C. mashed roasted Beauregard, Garnet, or Jewel yams
  • 2 Tbs. sesame seeds
  • 1 Tbs. pumpkin seeds

Directions

Preheat the oven to 375 degrees F. Place paper liners in the C. of a 6-C. muffin pan. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. In another bowl, combine the oil, sugar, and egg. Mix in the yogurt and vanilla. Stir in the carrot and sweet potato. Add the wet ingredients to the bowl of dry ingredients, and mix just until blended. Spoon the batter into the muffin C., filling them to the top. Sprinkle 1 teaspoon sesame seeds and a few pumpkin seeds over the top of each muffin. Bake 22 to 27 minutes, until the muffins are lightly colored and a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan, then unmold, and cool completely on a wire rack.

Yield: 12 muffins 

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