This Month’s SuperFood Sweet Potato

Sweet potatoes are an excellent source of carotenoid anti- oxidants; they also contain calcium, thiamine & potas- sium, are high in fiber, vitamins A & C.

Whole Wheat Sweet Potato Muffins

INGREDIENTS
1 sweet potato
2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 cup vegetable oil
2 eggs, lightly beaten
1 tsp vanilla extract
1 cup honey
1 (6 oz.) container vanilla yogurt
1/2 cup oatmeal
1/2 cup brown sugar
1/2 cup almonds
1 tsp cinnamon

TO MAKE

• Preheat oven to 400° F (200° C). Grease 16 muffin cups, or line with paper liners; set aside.
• Prick sweet potato several times with a fork & place on baking sheet. Bake in preheated oven until easily pierced with a fork, about 40 min. When potato is cool enough to handle, peel & mash.
• Reduce oven temperature to 350° F (175° C).
• Whisk together flour, baking soda, salt, the 1 tsp cinnamon, nutmeg, ginger & cloves. Stir in vegetable oil, eggs, vanilla, honey, yogurt & mashed sweet potato, just until all ingredients are moistened. Spoon batter evenly into prepared muffin cups.
• In a food processor or blender, blend oatmeal, brown sugar, almonds & remaining 1 tsp cinnamon. Sprinkle topping over unbaked muffins.
• Bake in preheated oven until golden & tops spring back when lightly pressed, 12-15 min.

Makes 16 muffins.

Nutritional Info per serving: Cal 233; Carb 1.1g; Cholesterol 27mg; Fat 6.9g; Fiber 3.1g; Protein 4.8g; Sodium 182mg