Gack Yack

sweet potato muffins via www.rebeccablood.net

these muffins are sweet but not overpoweringly sweet–and they use applesauce instead of oil
[preparation time: about 50 minutes plus 1 hour to bake the potatoes]
yield: 9 muffins

Bake 2 medium sweet potatoes until soft (about 1 hour). let cool, then remove skins.

1/2 cup water
1 3/4 cups of baked, mashed sweet potato
3 eggs, beaten (I use Eggbeaters)
3/8 cup of applesauce

1/2 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1 TB cinnamon
1/2 tsp ground allspice
1 1/2 cups whole wheat flour

Mix the wet ingredients and the dry ingredients in separate bowls. Mix all of it together, adding water as necessary. Oil a muffin tin; fill cups to the top. Bake at 375 degrees for about 40 minutes or until an inserted toothpick comes out clean.

1 package Mexican Cornbread Mix
2 cups chopped yellow squash
1 chopped Onion
2 eggs lightly beaten (I use Eggbeaters)
1 can of cream of low-fat or fat-free mushroom soup
2 tbs butter or other oil (to saute onion and squash, I use spray oil)

Prepare cornbread according to package directions. When its done, set aside to cool.
Preheat Oven to 400 degrees.
While cornbread is cooking add butter/oil to pan and then saute the onion and squash and then set aside.
In a large bowl crumble the cornbead. Add the onion and sqaush. Add eggs, soup and mix together.
Add mixture to lightly greased casserole dish and cook for 30 – 40 mins.

Serve with Cranberry sauce.