Ingredients

1 C. flour plus 2 Tbsp. flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. lemon peel, grated
1/4 tsp. baking soda
1/4 tsp. dried basil
1/4 tsp. dried thyme
2 Tbsp. dried chives
1 egg
6 oz. sweet potato, shredded, peeled
1/2 C. plain low fat yogurt
1 Tbsp. margarine, melted
1 tsp. margarine, melted

Cooking Instructions

Preheat oven to 425 degrees F. In a large bowl, stir together flour, baking powder, salt, lemon peel, baking soda, basil, thyme, and chives. In another bowl, combine egg, sweet potato, yogurt, and margarine. Add to dry ingredients; stir until moistened. Divide dough evenly into 8 nonstick muffin C.. Bake 20 minutes until browned. Remove to rack to cool, or for best flavor, serve hot.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)