Savory Sweet Potato Muffins
2 cups (240g) whole-wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon dried thyme
1 cup (200g) mashed sweet potato
2 large egg whites, lightly beaten
1/4 cup (60ml) olive oil
1/4 cup (60ml) maple syrup
Preheat the oven to 350ºF (175ºC). Line nine cups of a muffin tin with muffin papers. In a large bowl, combine the pastry flour, baking soda, baking powder, salt and thyme; whisk to mix well.
In a medium bowl, combine the sweet potato puree, egg whites, olive oil and maple syrup and whisk until smooth.