Looking forward to this weekend...

Last night Krista & I were so excited about our sweet potatoes on our frittata! :) Ha-ha. It tasted like heaven.

This weekend we are going to make some muffins that look so good and sweet! LOL. And we're also going to make some meatballs and other fun stuff to eat next week. We're so excited!

There is a blog called "Jen's Gone Paleo" with great recipes on it!!! Recently she blogged about this muffins that Krista & I have been dreaming about! ha-ha. And each muffin is 1 zone block.

Ingredients:

Yams, roasted, peeled, and pureed

Egg Whites, whipped to soft peaks

Ground Cinnamon

Ground Nutmeg

Ground Ginger

Ground Allspice

Here's the deal...the mixture that is best for me, is not going to be the mix that is best for you. With that being said, I am providing a recipe to make a 1-Block (see Zone) serving:

Roasted Yams:

1. Preheat oven to 400F.
2. Prick cleaned yams with a fork or a knife, to allow steam to be released.
3. Transfer yams to a baking sheet and roast until they are totally soft, about 1 hour. 
4. Remove from oven to cool.
5. Once cooled, peel and puree (I used a food processor, but you could use a potato ricer, heavy-duty blender, or go old-school and use a fork!). My mixture was really creamy, so do what you need to. 

Egg Whites:

1. Separate egg whites and save the yolks for future use*.
2. Whisk until they form soft peaks (don't over-whisk or your eggs will separate into water and hard, weird fluff).

The Recipe:

(Makes 1 large "Muffin" or a 1-Block Serving)

3 T. Yam Puree (I used a scale to weigh mine out to 37g, so this is an approximation)

2 Egg Whites

1/4 tsp. Ground Cinnamon

1/8 tsp. Ground Nutmeg

1/8 tsp. Ground Ginger

Pinch of Ground Cloves

1. Preheat oven to 350F. 
2. Stir spices into the yam puree. 
3. Stir a small scoop of egg whites into the yam mixture, to lighten.
4. Gently fold in the remaining egg whites, so that the mixture is light and airy.
5. Evenly distribute the mixture amongst your nonstick muffin tins (1 if using oversized tins, 2-3 if using standard tins) and transfer to the preheated oven. The mixture can be piled up into peaks, as it will deflate once you remove from the oven. 
6. Bake until puffed and cooked through, 15-20 minutes (the baking time will increase if you are making more than 1-2 muffins) depending on the size of your muffin tins.
7. You can enjoy them now, or remove them from the baking tins and cook them an additional 10-15 minutes on a cookie drying rack (see picture above...those just came out of the oven), to remove excess moisture

* jensgonepaleo.blogspot.com