Okay, I had to call these dense muffins because that is how they came out. Almost biscuity.
- 1/2 cup of white flour
- 1/2 cup of whole wheat flour
- 1/2 cup of brown sugar (packed)
- 1 tsp pumpkin pie spice (or cinnamon, whichever)
- 1.5 tsp of baking powder
- 1/4 tsp salt
- 1/2 cup of milk (I used 1%)
- 2 egg whites
- 1/2 cup cooked sweet potato, mashed
- 1.5 tsp of liquid oil
- 1/4 cup of fresh cranberries, chopped (25 grams)
- 1/2 oz of pecans, chopped
Preheat oven to 375F. Prepare a 6 muffin tin pan with either nonstick spray or liners. I used the larger muffin tin size, so I got 6. In a medium size bowl, mix together the flours, sugar, spice, salt, and baking powder. In a separate small bowl, beat together the milk, egg whites, oil, and sweet potato until smooth.
Add the wet mix to the dry and stir a few times, then add in the nuts and cranberries.
The mixture may seem a little dry (mine did), but I just mixed a little more. You don’t want to over stir or the muffins will be tough.
Divide evenly into muffin cups:
See how thick this batter is? Maybe a little more milk might make them rise better?
Bake at 375 for 18-20 minutes until a toothpick comes out clean. I would start checking at 15 minutes.
Breakfast is served:
Nutrition: Using 1% milk for this and making 6 muffins out of the batch:
Calories per muffin: 161
Fat: 3.4 g