Sweet Potato Muffins that are diabetic friendly!
I honestly think one of the toughest things about being a Type 2 diabetic is finding recipes that are actually edible when you want something sweet. I love Splenda and have been experimenting with Truvia and Stevia, it is just difficult to find the balance in a recipe.
I had been craving something sweet this week and these sweet potato muffins fit the bill. I found the recipe at Diabetic Living. I had to make some adjustments to the recipe as the batter was too thick so I compromised by adding buttermilk and orange juice. These muffins are good, best eaten or frozen the day you make them. They raise beautifully in the oven and will fall a little as they cool.
- 1 cup mashed sweet potato
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1 tablespoon crystallized ginger – chopped finely
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup unsweetened applesauce
- 1/2 cup Splenda
- 2 tablespoons canola oil
- 1 1/2 teaspoons vanilla
- 3 tablespoons buttermilk
- 2 tablespoons orange juice
- Preheat oven to 350. Grease or use cupcake holders for 10 muffins.
- In a large bowl, combine the flour, splenda, baking powder, spices and salt.
- In another bowl whisk together the egg, juice, buttermilk, applesauce, oil and vanilla together. Add to the flour mixture and mix until well combined.
- Put the batter into the prepared pans with a scoop or large spoon. Bake for about 15 – 17 minutes or until a tester comes out clean.
- about 200 calories per muffin
- Adapted from Diabetic Living