The Rennix Weigh :: Be Light By Eating Right

Healthy Recipes

Big Momma's Sweet Muffins

1 cup sweet potato
1 1/4 cup soy flour-sifted
1/4 tsp. salt
4 tsp. baking powder
1 tsp. of cinnamon
1/2 tsp. all spice
1 softened stick of butter
3/4 cup splenda
2 eggs
1 cup heavy cream
1/4 cup vegetable oil
1/2 cup crushed walnuts

Sweet Butter:
1 stick unsalted butter-softened
1 tbsp. cinnamon
2 tsp. splenda
2 tbsp. sugar-free syrup

Preheat oven to 350 degrees.

In a large bowl with spoon or rubber spatula cream butter and splenda.

Add eggs and mix well.

Add oil and continue to mix.

In a different bowl, sift all dry ingredients and add slowly to large bowl.

Once blended, add heavy cream and sweet potato and mix well.

Place mixture in greased muffin pans filling it to the top.

Top with crushed walnuts.

Bake for 25 minutes.

Remove muffin pans from oven and let cool.

Serve with sweet butter.

Sweet Butter: Whip all ingredients with a rubber spatula until blended. Can be preserved

longer by storing in refrigerator.

ENJOY!

Yields 12 servings with approximately 7.5 focused carbs per muffin.

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