Sweet Potato Muffins No.2 from Healthy Diabetic Recipes

Sweet Potato Muffins No.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 & mash
3.00 tb Honey **
3.00 tb Margarine, melted
0.33 c Sunflower seeds
PERSONAL NOTES from Ursula R. Taylo
*To cut back on fat - why not use e
**To eliminate the sugar - why not

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.



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Preparation Time: 0:00

Servings: 12

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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