We had quite a few baked sweet potatoes left over from Christmas dinner, so I made these muffins and they were delicious!
Ingredients:
1 and 1/2 cups whole-wheat flour
1 cup quick oats (ideal for baking)
1/2 cup brown sugar
2 level teaspoons baking powder
1 tsp cinnamon
pinch of nutmeg
1/4 tsp baking soda
1/3 cup olive or canola oil
1 cup mashed cooked sweet potato
1 egg, beaten
1/2 cup low fat probiotic yogurt
1/2 cup chopped walnuts (optional)
Directions:
1) Heat oven to 375° F. Lightly oil a 12 cup muffin pan.
2) In a medium bowl, combine all dry ingredients.
3) In a separate medium bowl, whisk together wet ingredients (including mashed sweet potatoes).
4) Gradually add dry ingredients to wet and stir just until combined with each addition. If the mixture is overly dry, stir in a little more yogurt at this point.
5) Use an ice cream scoop to transfer batter to muffin pan.
6) Bake for 20 to 25 minutes. Allow to cool on wire rack and then remove from pan to a plate.
