ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Carrot-Sweet Potato Muffins

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

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

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