Whole-wheat sweet potato muffins

Name: Whole-wheat sweet potato muffins
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons allspice; 1 teaspoon baking powder; 1 teaspoons baking soda; 59 milliliters ( 1/2 stick) butter; 237 milliliters buttermilk; 1 Tbsp cinnamon; 3 Tbsps dark brown sugar; 1 egg; 10 Servings: muffins; 237 milliliters flour; 1 teaspoon ginger; 267 Each muffin: calories; 6 grams protein; 52 grams carbohydrates; 5 grams fiber; 6 grams fat; 3 grams saturated fat; 35 mg. cholesterol; 273 mg. sodium; 12 Medjool dates, pitted and cut into 1/4 - to 1/2 -inch pieces; 59 milliliters plain yogurt; 10 servings Note: From Kim Boyce. Use the dark-skinned sweet potatoes commonly referred to as yams; 1 teaspoons salt; 3 Tbsps sugar; 3 Cream the butter and sugars until light and fluffy, about 3 minutes; 227 grams (about 2 small) sweet potatoes; 1 teaspoon vanilla; 177 milliliters whole-wheat flour; 59 milliliters whole-wheat pastry flour

Whole-wheat sweet potato muffins is a vegetarian morn meal. This recipe makes 10 servings with 515 calories, 16g of protein, and 8g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have pas

Instructions

Using an ice cream scoop (about one-half cup capacity), scoop the batter into each of 10 prepared muffin cups, about 1 scoop per muffin.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Scoop

Muffin Liners

Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.Each muffin: 267 calories; 6 grams protein; 52 grams carbohydrates; 5 grams fiber; 6 grams fat; 3 grams saturated fat; 35 mg. cholesterol; 273 mg. sodium.

Equipment you will use

Oven