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1 medium sweet potato, peeled and cut into cubes
1 1/2 cups all-purpose flour*
1 Tbsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 egg
1/2 cup unsweetened applesauce
1/3 cup Splenda
2 Tbsp. canola oil
1 1/2 tsp. vanilla
*The batter may also be prepared using 1 1/2 cups whole-wheat pastry flour for extra fiber. If using whole-wheat flour, add another 1/4 cup applesauce to the batter.
12 muffins
Serving size: 1 muffin
Preparation time: 20 minutes
Cooking time: 15 to 17 minutes
1. Preheat the oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
2. Add the sweet potato chunks to a pot of boiling water and boil for about 15 minutes. Drain and puree in a blender or food processor or mash well with a fork.
3. In a large bowl, mix together the flour, baking powder, cinnamon, nutmeg, and salt.
4. In another bowl, whisk together the egg, applesauce, Splenda, canola oil, and vanilla. Add in the mashed sweet potato and mix again. Add to the flour mixture and mix until just combined.
5. Pour the batter evenly into the prepared muffin cups. Bake for about 15 to 17 minutes until a toothpick inserted into the muffin comes out clean.
6. Remove the muffins from the oven. Let the muffins cool in the pan for 5 minutes and then turn out onto a cooling rack. Serve the muffins warm or at room temperature.
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1st Keep
 rfegles1
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