Sweet Potato-Bran Muffins

Yield: 12 servings (serving size: 1 muffin)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 163
  • Fat: 0.8g
  • Saturated fat: 0.2g
  • Protein: 3g
  • Carbohydrate: 38.2g
  • Cholesterol: 18mg
  • Iron: 1.9mg
  • Sodium: 194mg
  • Calories from fat: 4%
  • Fiber: 2.6g
  • Calcium: 93mg


  • 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


  1. Preheat oven to 400°.
  2. Combine cereal and milk in a bowl; stir well, and let stand 5 minutes.
  3. 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.
  4. 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.
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