Yam Muffins

Ingredients

• Oat bran

  Raw

  2 ½ cup or 235g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Allspice

  Spices, ground

  1 tsp or 2g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Egg white

  Raw, fresh eggs

  8 egg white (separated from yolk) or 320g

• Molasses

  1 cup or 337g

• Applesauce

  Canned, unsweetened, with added ascorbic acid

  1 ½ cup or 366g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ¼ cup or 56g

Directions

1. Preheat the oven to 350°F. Prepare a muffin pan with paper cups or non-stick spray.
2. In a large mixing bowl, stir together the oat bran, baking soda, baking powder, allspice, and cinnamon.
3. In a small bowl, mix the shredded yam, egg whites, molasses, applesauce, and oil. Pour the wet mixture into the dry and stir to mix thoroughly.
4. Fill the muffin cups about level. Bake for 30 to 35 minutes, or until a toothpick comes out clean.