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Whole Wheat Sweet Potato Muffins ??

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Old 05-31-2012, 06:50 PM   #1
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Default Whole Wheat Sweet Potato Muffins ??

I found this recipe on AllRecipies.com and want to make them but make them phase 2 friendly. Any suggestions on how I can do that? I put in parenthesis what changes I think need to be made that will work.

Whole Wheat Sweet Potato Muffins

"Spicy whole wheat sweet potato muffins, great for breakfast or a snack, have a crunchy almond-oat topping."

INGREDIENTS:
1 sweet potato
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 cup vegetable oil (unsweetened applesauce?)
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup honey (??)
1 (6 ounce) container vanilla yogurt (low fat yogurt?)

1/2 cup oatmeal
1/2 cup brown sugar (splenda brown sugar?)
1/2 cup almonds
1 teaspoon cinnamon

DIRECTIONS:
1. Preheat an oven to 400 degrees F (200 degrees C). Grease 16 muffin cups, or line with paper muffin liners; set aside. Prick sweet potato several times with a fork and place onto a baking sheet.
2. Bake the sweet potato in the preheated oven until easily pierced with a fork, about 40 minutes. When the potato is cool enough to handle, peel and mash.
3. Reduce the oven temperature to 350 degrees F (175 degrees C).
4. Whisk together the flour, baking soda, salt, the 1 teaspoon cinnamon, nutmeg, ginger, and cloves. Stir in the vegetable oil, eggs, vanilla, honey, yogurt, and mashed sweet potato, just until all ingredients are moistened. Spoon batter evenly into prepared muffin cups.
5. Blend together the oatmeal, brown sugar, almonds, and the remaining 1 teaspoon cinnamon in a food processor or blender. Sprinkle topping over unbaked muffins.
6. Bake muffins in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 15 minutes.
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Old 05-31-2012, 08:30 PM   #2
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Those do sound yummy. You could substitute the honey for agave nectar. As far as the Splenda Brown Sugar, I believe that it does contain actual brown sugar so that wouldn't work. Awhile back someone posted a recipe on how to make a SB friendly Splenda brown sugar, she used 1 cup of regular Splenda and 1/4 cup SF Maple syrup. Hope that helps! Let us know how they come out.


I can't post links, but the original post is under "Cooking Hints and Misc. Info" page 2.
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Old 05-31-2012, 09:02 PM   #3
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What is agave nectar and where do I find it?
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Old 05-31-2012, 10:37 PM   #4
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Agave nectar is a sweetener, made from the agave cactus, and is very similar to honey. While it is very low on the glycemic index, it does contain calories, (60 per 2 Tbsp.), so keep that in mind when you are using it. You can bake with it, and it makes a great substitution for honey.

Splenda Brown Sugar is simply a mix of granular splenda and brown sugar, so it is not recommended for the South Beach Diet. But the SB friendly brown sugar recipe should work well in these muffins.

These muffins sound good, and I'll be eager to hear how they turned out.
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Old 06-01-2012, 07:57 AM   #5
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is there a conversion formula for substituting agave for sugar? I made a very good carrot cake the other day. I used Stevia for baking (I did not realize that had sugar in it too). Fortunately I did not have any cake. I will make the recipe again, but curious how much agave I would use in place of sugar.
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Old 06-01-2012, 08:09 AM   #6
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Stevia has sugar in it????? Are you sure?????? I don't see how, as Stevia is an herbal plant.

As for the conversion amount for agave nectar, I use about 1/2 as much as the recipe calls for, for the sweetener.
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Old 06-01-2012, 11:21 AM   #7
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I think she was referring to the commercial baking blend which contains Stevia, erythritol and sugar.

Now for the muffins: I would just drop the oil to 2 tbs. Leaving some of the fat in there helps with the GI. I would also consider swapping out some of the whole wheat flour with flax meal. Again - it would help lower the GI of the recipe. As for the brown sugar for the topping. I would simply omit it or just use a little SF maple syrup. It's just for the crunchy topping.

It sounds like a pretty dense muffin. How many does the recipe make?
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Old 06-02-2012, 04:49 AM   #8
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all about agave says to use 2/3 of a cup of agave for 1 cup of sugar and to reduce other liquids by 1/4 to 1/3 of a cup
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Old 06-02-2012, 04:51 AM   #9
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if the recipe makes about 12 muffins would it be necessary to replace the oil as there would not be a lot of oil in each muffin
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Old 06-02-2012, 05:30 AM   #10
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Thanks for the info slim

Cottage sorry if my post was confusing. Cat is correct I was referring to the bakers blend.
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Old 06-02-2012, 06:31 AM   #11
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South Beach is not low fat and wouldn't require a decrease in the oil. Some people do like to lower their calories in treats so might want to do it for that reason.

Make sure the oatmeal is whole oats. You can replace the vanilla yogurt with ff plain and add some vanilla extract unless you can find nsa vanilla yogurt.
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