Preheat oven to 400°F. Line 12 large muffin cups with foil muffin papers.
Puree potato in processor. Measure 1 cup puree and transfer to bowl. Mix in eggs, then non-fat milk, molasses and low-fat margerine. Add all remaining ingredients and stir until just mixed. Divide batter among muffin cups. Bake until springy to touch and tester inserted into center comes out with just a few moist crumbs, about 25 minutes. Transfer to rack. Serve warm or at room temperature.