Sweet Potato Muffins 2 from Healthy Diabetic Recipes

Sweet Potato Muffins 2 Recipe

Recipe Ingredients:

1.75 c All-purpose flour
0.50 ts Salt
3.00 ts Baking powder
2.00 ea Eggs, beaten *
0.67 c Skim milk
0.33 c Raisins
1.00 c Sweet potato, cooked & mashd
3.00 tb Honey **
3.00 tb Margarine, melted
0.33 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 your own favorite syrup.

Recipe Instructions:

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.

Servings: 12

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”

~ Andre Simon (1877-1970)

 

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