Sweet Potato Graham Muffins
Makes 12
Time 40 min
Made with whole wheat flour, nonfat yogurt and hearty sweet potatoes, these muffins are a gently sweet, welcome snack during a season full of indulgences. Package for gift giving with our downloadable gift tag.
Special Diets:
Ingredients
- 1 1/2 cup whole wheat pastry flour
- 1 cup coarse graham cracker crumbs, divided
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 (12.0-ounce) sweet potato, peeled and grated
- 3 tablespoons unsalted butter, room temperature
- 1 (6.0-ounce) container nonfat plain yogurt
- 2 eggs
- 1/4 cup finely chopped pecans or walnuts
Method
Preheat the oven to 375°F.
Line a 12-cup muffin tin with cupcake papers; set aside.
In a large bowl, whisk together flour, 3/4 cup of the crumbs, sugar, baking powder, baking soda and salt.
Add sweet potatoes and toss until well coated; set aside.
In a second large bowl, vigorously whisk together butter and yogurt for 30 seconds.
Add eggs one at a time, whisking well after each addition.
Add flour and sweet potato mixture and fold together until just combined.
Spoon batter evenly into muffin tins, sprinkle tops with pecans and remaining 1/4 cup crumbs and bake until golden brown and cooked through, about 25 minutes.
Nutritional Info:
Per serving: 1 muffin, 190 calories (60 from fat), 6g total fat, 2.5g saturated fat, 45mg cholesterol, 310mg sodium, 29g carbohydrates (3g dietary fiber, 11g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/2 cup whole wheat pastry flour
- 1 cup coarse graham cracker crumbs, divided
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 (12.0-ounce) sweet potato, peeled and grated
- 3 tablespoons unsalted butter, room temperature
- 1 (6.0-ounce) container nonfat plain yogurt
- 2 eggs
- 1/4 cup finely chopped pecans or walnuts