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Whole Wheat Sweet Potato Muffins

Reviewed: Jun. 16, 2009
I am hooked on these muffins! I did make some adjustments to lower the calories, and they turned out super moist and delicious, maybe too dense for some people's tastes. Here's what I did: applesauce instead of oil, Splenda instead of honey, 4 egg whites instead of 2 whole eggs, 1c whole wheat flour and 1c blended rolled oats instead of 2c wheat flour. Also, I cut the topping in half as many reviewers have and there was plenty. Since I live in Hawaii, I used Molokai sweet potatoes, which are a deep purple color - this made the muffins look positively psychedelic!
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