Sweet Potato-Bran Muffins



12 servings (serving size: 1 muffin)

Recipe from

Oxmoor House

Nutritional Information

Calories 163
Fat 0.8 g
Satfat 0.2 g
Protein 3 g
Carbohydrate 38.2 g
Cholesterol 18 mg
Iron 1.9 mg
Sodium 194 mg
Caloriesfromfat 4 %
Fiber 2.6 g
Calcium 93 mg


1 cup shreds of wheat bran cereal (such as All-Bran)
1/2 cup fat-free milk
1 cup all-purpose flour
2/3 cup packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 (4-ounce) jars pureed sweet potato (such as Gerber's)
1/3 cup maple syrup
1 1/2 teaspoons vanilla extract
1 large egg
1/2 cup raisins
Cooking spray


Preheat oven to 400°.

Combine cereal and milk in a bowl; stir well, and let stand 5 minutes.

Lightly spoon flour into dry measuring cup; level with a knife. Stir together flour and next 7 ingredients in a large bowl. Add sweet potato and next 3 ingredients to cereal mixture; stir well. Add to dry ingredients, stirring just until moist. Stir in raisins.

Spoon batter into 12 muffin pans coated with cooking spray, filling three-fourths full. Bake at 400° for 25 minutes or until golden. Remove from pans immediately, and place on a wire rack.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2002
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