Carrot-Sweet Potato Muffins

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 21%
  • Fat: 4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.6g
  • Protein: 3.7g
  • Carbohydrate: 29.2g
  • Fiber: 0.9g
  • Cholesterol: 14mg
  • Iron: 1.3mg
  • Sodium: 224mg
  • Calcium: 85mg

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.
My Notes

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

Add Note

Carrot-Sweet Potato Muffins Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy