Sweet Potato Custard Muffin recipe
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Sweet Potato Custard Muffin

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Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00

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Ingredients


Preparation

Preheat the oven to 300?. Coat 5 cups of a standard muffin tin with nonstick baking spray. Put sweet potatoes, banana, milk, sugar, salt and egg whites in the bowl of a food processor and process until pureed. Stir in the raisins. Divide mixture evenly into muffin cups. Bake 45 minutes. Unmold and serve cool or cold. Serves 5. (From Jenifer Lang Cooks for Kids by Jenifer Lang, Crown, $10). Per serving: 90 calories, 2 g. protein, 17 g. carbohydrates, 46 mg. cholesterol, 152 mg. sodium. Posted to fatfree digest by "Ross, Lynne" on Apr 15, 1999, converted by MM_Buster v2.0l.


Cuisine: Uncategorized Main Ingredient: Potato

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