Don’t think any less of a dessert with sweet potato. This sweet recipe is so delicious you won’t even realize it contains any vegetables! Kind of like our Garden Muffins…
Makes: 6 Servings
Ingredients
1/2 cup sweet potato or pumpkin (canned), mashed
1 1/2 teaspoons lemon juice
3/4 cup skim milk
2 tablespoons vegetable oil
2/3 cup whole wheat flour
2 tablespoons all-purpose flour, unbleached
2 teaspoons cinnamon, ground
1/3 cup brown sugar
1 1/2 teaspoons baking powder
3/4 cup oats, rolled, quick cooking type
1/8 teaspoons table salt
1/2 cup blueberries, frozen
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine sweet potato, lemon juice, milk, and oil.
- In a separate bowl, mix flours, brown sugar, baking powder, salt, cinnamon and oats.
- Slowly combine dry ingredients into wet ingredients until thoroughly mixed. Fold in blueberries until well incorporated.
- Lightly spray a 8x8baking pan with cooking spray and pour batter onto tray.
- Bake in the oven for about 25 minutes or until lightly browned. Cut into 6 squares and serve warm.
