Ingredients:
- 1 cup mashed sweet potato
- 1 cup Splenda
- 1/8 cup Brown Sugar Diabeti-sweet (or more, if you really like it sweet)
- 1 1/2 cups almond flour
- 4 eggs
- 1 tsp. vanilla
- 1/4 tsp. ground nutmeg
- 1 tsp. cinnamon
Preheat the oven to 375 degrees.
Microwave a sweet potato. Try about six minutes. It should be soft and done by then, but it will depend upon the size of the sweet potato you start with. Use a big one (or two small ones). You need to end up with 1 cup, mashed. And remember to pierce it with a fork first. Cut it in half when it’s done, mash it with a fork. Scoop it into a one cup measuring cup.
Place the sweet potato into a mixing bowl. Add the almond flour. (If you’re thinking that is a high falutin’, hard to find ingredient, think again. It is just almonds ground up fine. You can do it in your food processor. Ideally, you should start with blanched almonds. Half the time I just unblanched ones because they’re easier to find and cheaper. They work fine. Add the cinnamon and the vanilla.
Next comes the nutmeg. Then the Splenda, followed by the Brown Sugar Diabetisweet.
Next come the four eggs. You might want to beat them first. I don’t. It dirties another bowl and I can’t tell a difference.
Fill your muffin tins almost full. It will make 9 large muffins. I made them in paper muffin cups because I like the dash of color and visual interest the paper adds, plus it’s easy cleanup. They do stick to the paper like crazy, however. Silicone muffin pans work best.
These are very satisfying and they freeze well. Since, as you know, I hate cooking breakfast for company, I like to prepare these ahead
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