Oh my goooooooooooodness!!!!!! I adapted the pumpkin carrot muffin recipe I've been using to make some sweet potato muffins and I was blown away! I like them better than the pumpkin carrot muffins! Here's what I did:
Mix
1 1/2 cups mashed sweet potato
2/3 cup brown sugar
1/4 cup oil
2 large eggs
Mix
1 1/2 cups whole wheat flour
1/2 tsp salt
1 tsp cinnamon (I also threw in some Capella Flavor drops [cinnamon, about 24 drops] and some pumpkin pie spice, probably 1/2 tsp)
1 tsp baking soda
2 tsp baking powder
Stir the sweet potato mixture into the flour mixture until moistened. Spoon into 12 muffin cups. Bake at 375 degrees for approximately 20 minutes.
Per muffin:
180 calories
6 g fat
30 g carbs (2.5 g fiber)
3.5 g protein
I would love to find a way to cut some carbs and boost the protein a bit. Is brown sugar necessary or can I use Splenda? I know there's a brown Splenda, but I like the liquid Splenda.
4 comments:
Those sound really good!! I have to admit that if/when I make them I'll probably use Splenda...or maybe brown sugar Splenda? What is the difference between brown sugar and regular sugar?
You are quite the creative chef! Perhaps I'll make these on the weekend. :)
Brown sugar has molasses in it. I'm really tempted to try it with just Splenda next time. I won't get to make another batch until next week some time because I'm limiting myself to 1-2 muffins per day. If you make some with just Splenda before I get the chance, please let me know how it turns out!
Thanks for your comment on my blog! I know what you mean about tricking yourself into thinking you're not hungry! My only problem with that is if I know deep down inside that I AM hungry and I go too long without eating I inevitably set myself up to binge. :)
I'll definitely let you know what they're like if I make them this weekend with Splenda! I'm gone all day Sat. for a first-aid class but if I get time on Sunday I'll make some. Thanks for the comment on the blog layout! It makes a nice change from the old one. :)
Hi Becky - Looking to use up a glut of sweet potatoes and found your recipe. I'm going to try it today. BTW, I no longer use Splenda after I found out that it's selectively chlorinated sugar -- ugh! I'm using Stevia now, but you can't sub all of the sugar, only a part. Another good sweetener is Xylitol, but some people are sensitive to it. Another BTW, I am a North Carolinian too -- with a food blog -- judyskitchen.blogspot.com. If you want to add me to your blogroll, I'll add you to mine.
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