Serves: 15
Total Calories: 77
Beat together brown sugar, oil, egg whites, and sweet-potato pureé. Stir in grated carrots. In a separate bowl combine flour, baking powder, baking soda, cinnamon, and salt stir into the sweet-potato mixture. Add raisins lightly blend. Spoon batter into muffin tins thoroughly sprayed with nonstick cooking spray. Bake at 375 degrees for 10 minutes. A southern delight!
*If you are diabetic, hypoglycemic, or highly resistant to fat loss, replace the brown sugar with 1/4 cup pineapple-juice concentrate and 1/4 cup apple-juice concentrate. Increase the flour by 1/2 to 3/4 cup. This is now an "A"Choice.
This Sweet Potato Muffins recipe is from the Cook'n Lite & Healthy Cookbook. Download this Cookbook today.
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