Category Archives: Breads

Apple Cinnamon Sweet Potato Muffins

SOURCE: Louisiana Sweet Potato Commission

3/4 cup oat bran
3/4 cup whole wheat flour
Sugar substitute to equal 2/3 cup sugar
1 1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
1/2 cup apples, skinless, finely chopped (about 1 apple)
1 cup fresh sweet potatoes (yams), cooked and mashed or 1(15 oz.) can sweet potatoes, drained and mashed
1/2 cup egg substitute
2 tbsp. vegetable oil
2/3 cup plain fat free, sugar-free yogurt

Preheat oven to 350 degrees. In a bowl, combine bran, flour, sugar substitute, cinnamon, baking powder, baking soda, salt, and apples. Add sweet potatoes, egg substitute, oil, and yogurt. Stir all ingredients thoroughly. Spray muffin tins with vegetable cooking spray and spoon 1/4 cup of batter per muffin. Bake for 20-25 minutes or until done. Makes 12 muffins.

I’ve modified this recipe slightly from the original posted on the LA Sweet Potato Commission site to make it more point friendly. These muffins tend to come out short and squatty and very dense, and they are extremely filling. They taste incredibly good with apple jelly.

Pumpkin Spice Cake

SOURCE: Weight Watchers meeting leader

1 box spice cake mix
1 15 oz can pumpkin
1/2 cup water

To Make Cake
Mix all ingredients together and pour into greased 9×12 pan (or two round pans). Bake at 350 degrees for about 35 minutes.

To Make Muffins
Do not add water. Mix pumpkin and cake mix thoroughly and spoon into lightly greased muffin pan. Bake at 350 degrees for about 18 minutes.

Delicious served with fatfree whipped topping!