AllWhites® Recipe,
reprinted from allwhiteseggwhites.com |
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Preparation:
15 minutes Baking: 20 minutes Cooling: 5 minutes Time-To-Table: 40 minutes Serving Size: 12 Ingredients:
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Substitutions:
*Better’n Eggs® may be substituted. ** Spoon the batter into mini muffin cups (you can get 24 from a single batch of batter) for perfect lunch box treats. *** For a final touch of sweet crunch, sprinkle batter with a dusting of raw or turbinado sugar. Instructions:
2. Mix flours, sugar, baking powder, pumpkin pie spice, and salt in medium bowl. 3. Lightly beat sweet potatoes, AllWhites egg whites, milk, and oil in a large bowl until well blended. 4. Gradually stir dry ingredients into sweet potato mixture, mixing just until dry ingredients are evenly moistened. Stir in pecans. 5. Evenly fill muffin cups***. Bake for 20 to 25 minutes or until browned around edges and a wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan. Nutrition Facts: Calories: 186, Fat: 7 g, Cholesterol: 1 mg, Sodium: 285 mg, Carbohydrate: 26 g, Dietary Fiber: 2 g, Protein: 4 g, Calcium: 106 mg
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