Simple Sweet Potato Or Pumpkin Muffins Low Calorie Recipes

Steps:

• preheat oven to 350.
• mix wet ingredients.
• mix dry ingredients.
• combine wet and dry ingredients until just mixed.
• put into lined or greased muffin tin.
• bake for 15-20 minutes until toothpick comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Mix sweet potato, egg whites, sugar, water, applesauce, canola oil, vanilla extract, and orange zest together in a bowl.
• Whisk all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a separate bowl. Mix flour mixture into sweet potato mixture until just combined. Gently stir cranberry sauce into batter. Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until muffins are browned and tops spring back when pressed lightly in the middle, about 30 minutes. Cool in the muffin tin for 5 minutes before removing to cool completely on a wire rack.

Steps:

• Whisk dry ingredients together.
• Whisk wet ingredients together.
• Stir raisins into wet ingredients. (If you use blueberries or nuts, stir them into the dry ingredients.).
• Combine wet and dry ingredients.
• Do NOT over mix!
• Scoop into prepared (either greased or lined) muffin tins.
• Combine topping ingredients.
• Sprinkle over muffins.
• Bake at 400 degrees for 25-30 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
• Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

Steps:

• Preheat oven to 375°F.
• Lightly coat 12 muffin cups with nonstick cooking spray.
• In a large bowl, sift and whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ground ginger.
• In another bowl, stir together sweet potato or pumpkin, soy milk, egg whites, oil, and vanilla until blended.
• Make a well in center of dry ingredients; add milk mixture and stir just to combine.
• Stir in crystallized ginger.
• Spoon batter into prepared muffin cups.
• Bake for 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean.
• Remove muffin pan to wire rack.
• Cool for 5 minutes before removing muffins from cups; finish cooling on rack.
• Serve warm or cool completely and store in an airtight container at room temperature.