Whole-wheat sweet potato muffins
Whole-wheat sweet potato muffins might be a good recipe to expand your main course recipe box. One portion of this dish contains approximately 16g of protein, 8g of fat, and a total of 512 calories. This recipe serves 10. For $1.62 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe from latimes.com requires allspice, medjool dates, baking soda, and flour. It is a good option if you're following a lacto ovo vegetarian diet. This recipe is liked by 10 foodies and cooks. From preparation to the plate, this recipe takes approximately 2 hours. With a spoonacular score of 66%, this dish is good. Whole Wheat Sweet Potato Muffins, Whole Wheat Sweet Potato Muffins, and Whole wheat sweet potato banana muffins are very similar to this recipe.
Servings: 10
Ingredients:
1/2 teaspoon allspice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup ( 1/2 stick) butter
1 cup buttermilk
1 tablespoon cinnamon
3 tablespoons dark brown sugar
1 egg
Servings: 10 muffins
1 cup flour
1 teaspoon ginger
Each muffin: 267 calories; 6 grams protein; 52 grams carbohydrates; 5 grams fiber; 6 grams fat; 3 grams saturated fat; 35 mg. cholesterol; 273 mg. sodium.
12 Medjool dates, pitted and cut into 1/4 - to 1/2 -inch pieces
1/4 cup plain yogurt
Note: From Kim Boyce. Use the dark-skinned sweet potatoes commonly referred to as yams.
1/2 teaspoon salt
3 tablespoons sugar
3. Cream the butter and sugars until light and fluffy, about 3 minutes.
1/2 pound (about 2 small) sweet potatoes
1 teaspoon vanilla
3/4 cup whole-wheat flour
1/4 cup whole-wheat pastry flour
Equipment:
ice cream scoop
muffin liners
Cooking instruction summary:
6. Using an ice cream scoop (about one-half cup capacity), scoop the batter into each of 10 prepared muffin cups, about 1 scoop per muffin. Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.Each muffin: 267 calories; 6 grams protein; 52 grams carbohydrates; 5 grams fiber; 6 grams fat; 3 grams saturated fat; 35 mg. cholesterol; 273 mg. sodium.
Step by step:
1. Using an ice cream scoop (about one-half cup capacity), scoop the batter into each of 10 prepared muffin cups, about 1 scoop per muffin.
2. Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.Each muffin: 267 calories; 6 grams protein; 52 grams carbohydrates; 5 grams fiber; 6 grams fat; 3 grams saturated fat; 35 mg. cholesterol; 273 mg. sodium.
Nutrition Information:
covered percent of daily need
