Sweet Potato Rollsdiabetic, vegetables 1 cup flour; + 2 tablespoon flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon lemon peel; grated 1/4 teaspoon baking soda 1/4 teaspoon dried basil 1/4 teaspoon dried thyme 2 tablespoon dried chives 1 egg 6 oz sweet potato; shredded peeled 1/2 cup plain lowfat yogurt 1 tablespoon margarine; melted 1 teaspoon margarine, melted Preheat oven to 425. In a large bowl, stir together flour, baking powder, salt, lemon peel, baking soda, basil, thyme, and chives. In another bowl, combine egg, sweet potato, yogurt, and margarine. Add to dry igredients; stir until moistened. Divide dough evenly into 8 nonstick muffin cups. Bake 20 minutes until browned. Remove to rack to cool, or for best flavor, serve hot. Per serving: 4g protein, 3g fat, 21g carb., 194mg sodium, 35mg chol., 127 calories. |
