Sweet Potato, Cranberry, Coconut Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Cooking Light June 2012 Ingredients:
1/2 cup brown sugar |
1/4 cup flax seed |
2 eggs |
1/2 cup dried cranberries |
1 1/2 cups pastry flour |
1/2 teaspoon salt |
1 teaspoon pumpkin pie spice |
1/4 cup unsweetened applesauce |
1/4 cup plain greek yogurt |
1/2 teaspoon baking soda |
1/4 cup skim milk |
1 cup sweet potato |
1/4 cup unsweetened coconut |
Directions:
1. Take a bowl, mix ground Flax seed, pastry flour, brown sugar, pumpkin pie spice, baking soda and salt.
2. Take another bowl and add cranberries, applesauce, sweet potatoes, eggs, yogurt, milk and coconut; stir until the mixture gets blend well.
3. Spray the nonstick spray into the pan and spoon the batter. Use some unsweetened coconut to sprinkle on the top of the muffins. Keep the pan in the oven and bake it for 30 to 35 minutes.
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