Carrot-Sweet Potato Muffins

Name: Carrot-Sweet Potato Muffins
Yield: 1 1/2 dozen (serving size: 1 muffin)
Ingredients: 2 ¾ cups all-purpose flour; ½ cup sugar; ½ cup packed brown sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground allspice; 1 ¼ cups coarsely shredded carrot; ¾ cup 2% low-fat milk; ½ cup low-fat buttermilk; ⅓ cup light ricotta cheese; ½ cup mashed cooked sweet potato; ¼ cup vegetable oil; 1 tablespoon vanilla extract; 1 large egg white; 1 large egg; Cooking spray

3 Ratings
3 Reviews

Recipe by Cooking Light September 1997

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Recipe Summary

Yield:

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

Nutrition Info

Directions

Step 1
Preheat oven to 400°.

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

Nutrition Facts

Per Serving:

168 calories; calories from fat 21%; fat 4g; saturated fat 0.9g; mono fat 1.1g; poly fat 1.6g; protein 3.7g; carbohydrates 29.2g; fiber 0.9g; cholesterol 14mg; iron 1.3mg; sodium 224mg; calcium 85mg.

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daneanp

10/13/2016

These are super yummy. I made them for a meeting at work and got so many compliments. One person asked me if they were a "boxed pumpkin mix". <----Maybe that isn't a compliment! Anyway, I loved them and will make them again. I definitely will double the spices too.

garden4cooking

02/21/2013

This has been a family favorite for almost a decade! The texture and flavor satisfies each of my 4 kids. I usually cut down on the sugar by 1/4 c, substitute white wheat flour for all-purpose, and add walnuts and/or coconut. I ALWAYS make a double batch because they freeze beautifully!

EllenDeller

11/30/2010

These are excellent--moist, tender, and flavorful. I did double the spices and cut the sugar just a bit. Next time, I might add golden raisins and/or pecans, too. Although great for breakfast or snacks, we actually split them and put pumpkin ice cream on them for desert. They make a great "ice cream sandwich"!

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