Carrot-Sweet Potato Muffins

recipe

Yield:

1 1/2 dozen (serving size: 1 muffin)

Recipe from

Cooking Light

Nutritional Information

Calories 168
Caloriesfromfat 21 %
Fat 4 g
Satfat 0.9 g
Monofat 1.1 g
Polyfat 1.6 g
Protein 3.7 g
Carbohydrate 29.2 g
Fiber 0.9 g
Cholesterol 14 mg
Iron 1.3 mg
Sodium 224 mg
Calcium 85 mg

Ingredients

2 3/4 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 1/4 cups coarsely shredded carrot
3/4 cup 2% low-fat milk
1/2 cup low-fat buttermilk
1/3 cup light ricotta cheese
1/2 cup mashed cooked sweet potato
1/4 cup vegetable oil
1 tablespoon vanilla extract
1 large egg white
1 large egg
Cooking spray

Preparation

Preheat oven to 400°.

Combine first 8 ingredients in a large bowl. Stir in carrot; make a well in center of mixture. Combine milk and next 7 ingredients (milk through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray.

Bake at 400° for 20 minutes or until done. Remove from pans immediately, and cool on a wire rack.

Note:

September 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note