Sweet Potato Graham Muffins

Made with whole wheat flour, nonfat yogurt and hearty sweet potatoes, these muffins are a gently sweet, welcome snack during a season full of indulgences. If you like, add a teaspoon of ground cinnamon or cardamom to the batter.

1 1/2 cups whole wheat pastry flour
1 cup coarse graham cracker crumbs, divided
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (3/4-pound) sweet potato, peeled and grated
3 tablespoons butter, at room temperature
1 (6-ounce) container plain nonfat yogurt
2 eggs
1/4 cup finely chopped pecans or walnuts

Preheat oven to 375°F. Line a 12-muffin tin with cupcake papers; set aside.

In a large bowl, whisk together flour, 3/4 cup crumbs, sugar, baking powder, baking soda and salt. Add sweet potatoes and toss until well coated; set aside.

In a second large bowl, vigorously whisk together butter and yogurt for 30 seconds. Add eggs one at a time, whisking well after each addition. Add flour and sweet potato mixture and fold together until just combined. Spoon batter evenly into muffin tins, sprinkle tops with pecans and remaining 1/4 cup crumbs and bake until golden brown and cooked through, about 25 minutes.

Per serving (1 muffin/80g-wt.): 190 calories (60 from fat), 6g total fat, 2.5g saturated fat, 45mg cholesterol, 310mg sodium, 29g total carbohydrate (3g dietary fiber, 11g sugar), 4g protein

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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