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Yam and Cream Cheese Muffins
Submitted by Brooke Kathryn Guevara on December 22, 2012 in Breads, Muffins
| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- FOR THE MUFFINS:
- ¾ cups Cooked And Pureed (or Canned) Yam
- ¼ cups Apple Sauce
- 2 Egg Whites
- ½ cups Sugar
- 2 teaspoons Pumpkin Pie Spice
- ¾ cups Whole Wheat Flour
- 1 teaspoon Baking Soda
- FOR THE CREAM CHEESE FILLING:
- 4 ounces, weight Lite Cream Cheese
- 3 Tablespoons Sugar
- 1 Tablespoon Vanilla Protein Powder
- 1 Egg White
- 1 teaspoon Vanilla Extract
Preparation Instructions
1. Preheat oven to 350 F and spray a 12-count muffin tin with nonstick cooking spray.
2. In a large bowl whisk together pureed yam, applesauce, egg whites, sugar and pumpkin pie spice. Once incorporated, add in your flour and baking soda and mix until just combined. Divide the batter in half and set aside.
3. In a small bowl whisk together your cream cheese, sugar, protein powder, egg white and vanilla until smooth. Set aside.
4. Spoon half of your batter equally into twelve muffin tins. Then equally divide your cream cheese filling between the twelve tins. Top cream cheese filling with the remaining half of the batter.
5. Bake at 350 F for 15-20 minutes until tops began to firm and brown.
6. Enjoy!
