AllWhites® Recipe,
reprinted from allwhiteseggwhites.com
These delicious, sweet potato muffins are wonderfully light, tender and aromatic and have just 186 calories each. Have one with a glass of nonfat milk for a nutritious breakfast, bake some for grab-and-go snacks or serve as a delicious side with soups, ham or turkey.

Preparation: 15 minutes  
Baking: 20 minutes  
Cooling: 5 minutes  
Time-To-Table: 40 minutes  
Serving Size: 12

Ingredients:

  • 1 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 1/3 cup packed dark brown sugar
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 1/2 cups Simply Potatoes® Mashed Sweet Potatoes
  • 1/2 cup AllWhites® egg whites*
  • 1/2 cup nonfat milk
  • 1/4 cup canola or light olive oil
  • 1 teaspoon vanilla
  • 1/3 cup chopped pecans, if desired
AllWhites
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:
    1. Heat oven to 400°F. Grease the bottoms of 12 muffin cups**.

    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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