Sweet potato orange muffins
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| 1 | cup | Whole wheat flour |
| 2 | teaspoons | Baking powder |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Allspice |
| 1 | can | (16 oz) sweet potatoes; drained |
| ⅔ | cup | Firmly packed brown sugar |
| 2 | Eggs | |
| 1 | cup | Orange juice |
| 1 | Carrot; shredded | |
| 1 | teaspoon | Vanilla |
Directions
Lightly grease 16 muffin pan cups or line with paper liners. In a medium bowl, flours, baking powder, baking soda, and spices. In a large bowl, mash sweet potatoes. Add brown sugar, eggs, orange juice, carrot and vanilla.
Mix well. Add dry ingredients to sweet potato mixture and stir until combined. Fill muffin cups ¾ full with batter and bake at 400 F for 15 to 20 minutes or until tops are brown. Let cool slightly and remove from pan.
Serve warm. Makes 16.
Recipe by: Woman's Day Low Fat Meals, June 1995 Posted to recipelu-digest by GramWag@... on Feb 5, 1998