| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads, Muffins, Low fat or |
16 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
c |
Whole wheat flour |
| 2 |
ts |
Baking powder |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Allspice |
| 1 |
cn |
(16 oz) sweet potatoes; drained |
| 2/3 |
c |
Firmly packed brown sugar |
| 2 |
|
Eggs |
| 1 |
c |
Orange juice |
| 1 |
|
Carrot; shredded |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
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 3/4 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@aol.com on Feb 5, 1998
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