Sweet Potato/Apple/Egg Breakfast Muffins
Ingredients
- 1 large sweet potato
- 1 3/4 cups liquid egg whites (or 13 egg whites)
- 1/3 cup crunchy peanut butter
- 1 pinch salt
- 1 medium apple cored and chopped
Instructions
- 1. Prick sweet potato all over with a fork. Wrap in a damp paper towel. Microwave 6 minutes, until sweet potato is soft. Cool slightly, then peel and mash with a fork. 2. Measure out 1 cup mashed sweet potato for recipe and save any leftovers for another use. 3. Heat oven to 350° and coat a 12-cup muffin tin with cooking spray. 4. In a large bowl, beat sweet potato, egg whites, peanut butter, and salt until smooth. Stir in apple. 5. Pour egg mixture into muffin cups. Bake 24 to 26 minutes, until muffins are cooked through. 6. Cool completely before storing in an airtight container in the fridge for up to 4 days. Alternatively, egg muffins will keep in an airtight container in the freezer for up to 3 months. 7. Reheat muffins in the microwave, or in a 400° oven or a toaster oven on high for 5 minutes.
