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Purple Sweet Potato Rosemary Muffins
COOKING ON THE WEEKENDS11Ingredients
35Minutes
210Calories
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Ingredients
US|METRIC
12 SERVINGS
- 1 cup purple sweet potato (peeled, cooked, and mashed, from about 1 small-medium sized potato -- see notes)
- 1/3 cup buttermilk
- 2 large eggs
- 1/2 cup olive oil
- 1 Tbsp. granulated sugar
- 3/4 tsp. sea salt
- 1 1/3 cups all purpose flour
- 1 1/2 tsp. baking soda
- 1 cup grated Gruyère cheese (divided, 1/3 top)
- 1 Tbsp. fresh rosemary (finely chopped)
- 2 Tbsp. unsalted butter (softened to room temperature)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium360mg15% |
| Potassium85mg2% |
| Protein6g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber<1g3% |
| Sugars2g |
| Vitamin A35% |
| Vitamin C2% |
| Calcium10% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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