Hi Aunie - I found the recipe in the IBS newsletter, Anyway here it is:
Autumm Sweet Potato / Pumpkin Muffins from Moderator Mags!
These delicious muffins are simply terrific for IBS. They have a very low fat, high soluble fiber basis, with a luscious moist texture from nutrient-packed sweet potatoes or pumpkin. Soy milk replaces dairy, egg whites replace whole eggs, and ginger provides not just a terrific flavor punch, but is a digestive aid as well.
Makes 12 muffins
1 3/4 cups all-purpose flour
3/4 cup firmly packed light brown sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
3/4 cup mashed baked sweet potato, cooled (or canned pumpkin)
1/2 cup room temperature soy or rice milk
4 egg whites at room temperature, lightly beaten
3 T canola oil
1 1/2 tsp vanilla
1/4 to 1/3 cup finely chopped crystallized ginger
Preheat oven 375F. Lightly coat twelve 2 5/8" x 1 1/8" (about 3 oz.) muffin cups with nonstick cooking spray.
In a large bowl, sift and whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ground ginger. In another bowl, stir together sweet potato or pumpkin, soy milk, egg whites, oil, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in crystallized ginger.
Spoon batter into prepared muffin cups. Bake for 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean.
Remove muffin pan to wire rack. Cool for 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in an airtight container at room temperature.
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