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Ingredients: 1 Cup(s) Flour; + 2 tb Dried chives; 2 Tablespoon(s) Flour 1 Egg; 1 1/2 Teaspoon(s) Baking powder; 6 oz Sweet potato; shredded 1/4 Teaspoon(s) Salt; -peeled 1/2 Teaspoon(s) Lemon peel; grated 1/2 c Plain lowfat yogurt; 1/4 Teaspoon(s) Baking soda; 1 tb Margarine; melted 1/4 Teaspoon(s) Dried basil; 1 ts Margarine, melted 1/4 Teaspoon(s) Dried thyme; Directions: Preheat oven to 425. 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 igredients; stir until moistened. Divide dough evenly into 8 nonstick muffin cups. Bake 20 minutes until browned. Remove to rack to cool, or for best flavor, serve hot. Per serving: 4g protein, 3g fat, 21g carb., 194mg sodium, 35mg chol., 127 calories.
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