Sweet Potato muffin/biscuit

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

Carbs: 29.5

Fiber:  2.5

Protein:  4.5

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