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

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.
 
 
 "I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: