Title: Sweet Potato Muffins #2
Categories: Diabetic Muffins Potato
Yield: 12 Servings
| 1 3/4 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 3 | ts | Baking powder |
| 2 | | Eggs, beaten * |
| 2/3 | c | Skim milk |
| 1/3 | c | Raisins |
| 1 | c | Sweet potato, cooked & mashd |
| 3 | tb | Honey ** |
| 3 | tb | Margarine, melted |
| 1/3 | c | Sunflower seeds |
| | | PERSONAL NOTES from Ursula R. Taylor. |
| | | *To cut back on fat - why not use egg substitute. |
| | | **To eliminate the sugar - why not use Cary's SF syrup or yo |
SOURCE: Treasured Deserts - A Cookbook For People With Diabetes by
Thrift Drug/Treasury Drug. Item #TDDC1. This recipe was submitted by Susan
Gordon of Bryn Mawr, PA. MM format by Ursula R. Taylor.
In a bowl combine flour, salt and baking powder. In another bowl,
combine eggs, milk, mashed potatoes, honey and margarine. Add the wet
mixture to the dry ingredients and stir until blended. Then stir in the
sunflower seeds and the raisins.
Fill muffin cups 2/3 full. Bake ar 400~ for 20 to
25 minutes.
Nutrients per serving: 190 calories, 5 gm protein, 6 gm fat, 226 mg
sodium, 29 gm carbohydrates, 36 mg cholesterol and 2 gm fiber.
Exchanges: 2 starch/breads and 1 fat.