Yummy Sweet Potato Muffins!

Sweet Potato Muffins from Runners World Magazine

• 2½ C whole wheat (or I use brown rice) flour
• ¾ C sugar (or I use agave nectar)
• 2 tsp baking powder
• 1 tsp ground ginger
• ¼ tsp baking soda
• ¼ tsp salt
• ¼ C melted unsalted butter
• ¼ C vegetable oil
• 1 C pureed or mashed cooked sweet potato
• 1 egg, beaten
• ½ C buttermilk

Heat oven to 375 F. Grease 12 muffin cups or add paper liner. Combine flour sugar, baking powder, ginger, baking soda, and salt. In a separate bowl, whisk butter, oil, sweet potato, egg, and buttermilk. Fold wet mixture into the dry; stir until just combined. Fill muffin cups ¾ full. Bake for 20-25 minutes.

Per muffin: 248 calories, 37 g. carbs, 3 g. protein, 4 g. fat.