Source: Trim and Terrific Diabetic Cooking by Holly Clegg
These smelled so good while cooking and tasted great. I used less sugar then asked for since the yams came with sugar.
18 servings/serving size = 1 muffin
1 cup all-purpose flour
3/4 cup whole wheat flour or all-purpose flour
1.5 tsp baking powder
1.5 tsp ground cinnamon
3 Tbsp canola oil
1/3 cup light brown sugar
1 egg white
1 (15-oz) can sweet potatoes (yams), drained and mashed
1/2 cup fat-free milk
1 1/2 cups peeled, chopped baking apples
1/3 cup chopped walnuts
1 Tbsp ground flax seed ** my addition
Preheat oven to 400 degrees.
In a large bowl, combine the flours, baking powder, and cinnamon (and flax seed if using). In a medium bowl, combine the oil, brown sugar, egg, egg white, sweet potatoes, and milk until well mixed.
Make a well in the center of the flour mixture and add the sweet potato mixture, stirring just until moist. Do not over mix. Fold in apples and walnuts.
Spoon batter into paper-lined or nonstick muffin tins, filing about three-fourths full. Bake for 20-25 minutes or until the muffins spring back when touched lightly in the center.
Calories from fat 38
Total Fat 4g
Saturated Fat 0g
Cholesterol 12 mg
Total Carbohydrate 20g
Dietary Fiber 2g