Chipotle Cheddar Sweet Potato Muffins

Can't resist a cheesy, savory snack? These muffins are sinfully cheesy and portable, and they won't stain your fingertips orange!

Photo: Jodi Pudge

By Tara Mataraza Desmond

Makes: 10 muffins
Hands-on time: 15 minutes
Total time: 40 minutes

INGREDIENTS:

• 1 sweet potato, peeled and cut into 1-inch cubes
• 1/2 cup low-fat buttermilk
• 1 egg, lightly beaten
• 1/2 cup shredded low-fat cheddar cheese
• 1 1/2 cups whole-wheat pastry flour
• 1 tsp chipotle chile powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/2 tsp garlic powder

INSTRUCTIONS:

1. Preheat oven to 375˚F. In a small saucepot, add potato and enough cold water to cover. Bring to a boil and cook for 15 minutes, until fork-tender. Drain, transfer to a large bowl and mash until smooth. Add buttermilk and stir well to combine. Stir in egg and cheddar and set aside.
2. In a small bowl, whisk remaining ingredients. Sprinkle half of mixture over top of potato mixture and fold in with a rubber spatula. Repeat with remaining flour mixture.
3. Spoon batter into muffin tins, measuring about 3 tbsp per muffin. Bake for 15 to 20 minutes, until a toothpick inserted in center of muffin comes out clean. Let cool for 5 minutes. Serve warm or cool completely before storing. Transfer to an airtight container and refrigerate for up to 1 week.

Nutrients per cheddar sweet potato muffin: Calories: 101, Total Fat: 1 g, Sat. Fat: 0.5 g, Carbs: 18 g, Fiber: 3 g, Sugar: 1 g, Protein: 4.5 g, Sodium: 287 mg, Cholesterol: 23 mg

Nutritional Bonus: A rich source of beta-carotene, sweet potatoes can play a positive role in lung health. Your body converts beta-carotene to vitamin A, which has shown a relationship to a reduced risk of emphysema.