Diabetic Cooking

Breakfast

Spicy Sweet Potato Muffins

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Ingredients

  • 1/3 cup plus 2 tablespoons packed brown sugar, divided
  • 2 teaspoons ground cinnamon, divided
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1 cup mashed cooked or canned sweet potatoes
  • 3/4 cup low-fat buttermilk
  • 1/4 cup vegetable oil
  • 1 egg

Directions

Preheat oven to 425°F. Spray 12 standard (2 1/2-inch) muffin cups with nonstick cooking spray. Combine 2 tablespoons brown sugar and 1 teaspoon cinnamon in small bowl; mix well. Set aside.

Combine flour, baking powder, remaining 1 teaspoon cinnamon, salt, baking soda and allspice in large bowl. Stir in remaining 1/3 cup brown sugar. Combine sweet potatoes, buttermilk, oil and egg in medium bowl; mix well. Stir into flour mixture just until moistened. Spoon evenly into prepared muffin cups. Sprinkle with brown-sugar cinnamon mixture.

Bake 14 to 16 minutes or until toothpick inserted into centers comes out clean. Remove to wire rack; cool completely.

Yield: 12 muffins. Serving size: 1 muffin.

Nutrition Facts Per Serving:
Calories: 166, Carbohydrates: 26 g, Protein: 3 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 19 mg, Sodium: 256 mg, Fiber: 1 g

Exchanges per serving: 1 1/2 Bread/Starch, 1 Fat.


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