Carrot-Sweet Potato Muffins

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

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.