Nutritional Info

Nutrition Facts

Serving Size 1 (79g)

Calories 315
Calories from Fat 277 (88%)
Amount Per Serving %DIV
Total Fat 30.8g 47%
Saturated Fat 8.4g 42%
Monounsaturated Fat 20g
Polyunsaturated Fat 2.3g
Trans Fat 0.0g
Cholesterol 17.3mg 6%
Sodium 211.4mg 9%
Potassium 73.4mg 2%
Total Carbohydrate 1.8g 1%
Dietary Fiber 0g 0%
Sugars 1.5g
Protein 4.7g 9%

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Recipe Description
When my son was very young he rejected baby food (too mushy). These muffins were how I fed him sweet potatoes. The rest of the family was pleased to see muffins on the table instead of jars of baby food, so all were happy.
Prep time
15 min
Cook time
25 min
Ready In
40 min

Ingredients

Serves Tool

Serves To:USMetric
2 1/4 Cup(c)  unbleached, all purpose white flour
1 Tablespoon(T)  baking powder
1 Teaspoon(t)  baking soda
1/2 Teaspoon(t)  salt
1/2 Teaspoon(t)  cinnamon, ground
1/2 Teaspoon(t)  allspice, ground
1 Tablespoon(T)  unsalted butter
1/2 Cup(c)  light brown sugar, packed
2   egg whites
2 Cup(c)  buttermilk
3 Tablespoon(T)  vegetable oil
1 Cup(c)  sweet potato, cooked and mashed

Preparation

Preheat the oven to 375° F. Coat 16 muffin cups with non stick spray. Sift together the dry ingredients. Stir until no brown streaks of spices remain. In another bowl, beat the butter and brown sugar until no lumps remain. Then beat in the egg whites, buttermilk, oil and sweet potato. Pour the wet ingredients into the dry. Gently fold the two together until an evenly moist batter forms. Pour into the muffin cups and bake for 25 minutes, until done.

Additional notes

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Sweet Potato Muffins
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