Low Fat Sweet-Potato Muffins Recipe

Low fat dishes can be difficult to find but recipes like Sweet-Potato Muffins are ideal for midweek healthy eating. If you like Low Fat food then we have more recipes including ingredients muffins / sweet-potato.

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Sweet-Potato Muffins Ingredients

Low Fat Sweet-Potato Muffins

  • 1 large sweet potato, peeled
  • — and cut into chunks
  • –12 ounces
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 large egg
  • 1/2 cup fruit puree fat replacement
  • — or applesauce
  • 1/3 cup granulated sugar
  • 2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • 1.Preheat oven to 350°F.
  • Lightly oil 12 muffin cups or coat them with nonstick spray.
  • 2.Cook sweet potato in a saucepan of boiling water until very tender, 10 to 15 minutes.
  • Drain and let cool.
  • In a food processor, puree sweet potato until smooth.
  • Measure out 1 cup puree, reserving any remainder for another use.
  • 3.In a large bowl, whisk flour, baking powder, salt, cinnamon, nutmeg and cloves.
  • 4.In a medium bowl, whisk egg, 1 cup sweet-potato puree, fruit puree fat replacement (or applesauce), sugar, oil and vanilla until smooth.
  • Make a well in the dry ingredients.
  • Add sweet-potato mixture and stir until just combined.
  • 5.Divide batter among the prepared muffin cups.
  • Bake for 15 to 20 minutes, or until tops spring back when touched lightly.
  • Let cool in the pan on a wire rack for 5 minutes.
  • Loosen edges and turn muffins out onto the rack.
  • Serve warm or at room temperature.
  • MAKES 1 DOZEN MUFFINS.
  • 160 calories per muffin; 3 grams protein; 3 grams fat (0.
  • 3 gram saturated fat); 31 grams carbohydrate; 185 mg sodium: 18 mg cholesterol; 1 gram fiber.
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