Desserts recipes
Sweet Potato Muffins
1 large sweet potato -- peeled and cut into chunks, 12 ounces
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 large egg
1/2 cup fruit puree fat replacement or applesauce
1/3 cup granulated sugar
2 tablespoons canola oil
1 teaspoon pure vanilla extract

Preheat oven to 350°F. Lightly oil 12 muffin cups or coat them with nonstick spray. Cook sweet potato in a saucepan of boiling water until very tender, 10 to 15 minutes.

Drain and let cool. In a food processor, puree sweet potato until smooth. Measure out 1 cup puree, reserving any remainder for another use. In a large bowl, whisk flour, baking powder, salt, cinnamon, nutmeg and cloves.

In a medium bowl, whisk egg, 1 cup sweet-potato puree, fruit puree fat replacement (or applesauce), sugar, oil and vanilla until smooth. Make a well in the dry ingredients. Add sweet-potato mixture and stir until just combined.

Divide batter among the prepared muffin cups. Bake for 15 to 20 minutes, or until tops spring back when touched lightly. Let cool in the pan on a wire rack for 5 minutes. Loosen edges and turn muffins out onto the rack. Serve warm or at room temperature.

Makes 12 muffin

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