SWEET POTATO, APPLE AND WALNUT MUFFINS
Also see Article: Louisiana Sweet Potatoes
The tartness of apples and raisins combined with the sweetness of yams and flavorful walnuts create a moist muffin that will quickly become one of your favorites.
• 1 3/4 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 3 tbsp. canola oil
• 3/4 cup light brown sugar
• 1 egg
• 1 egg white
• 1 (15-oz) can sweet potatoes (yams), drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed
• 1/2 cup skim milk
• 1 3/4 cups chopped, peeled baking apples
• 1/3 cup chopped walnuts
• 1/3 cup golden raisins
Preheat oven to 400 degrees.
In a bowl, mix together the flour, baking powder and cinnamon; set aside.
In another bowl, mix together oil, brown sugar, egg, egg white, mashed yams and milk.
Make a well in the center of the dry ingredients and add yam mixture, stirring until moistened.
Do not over mix.
Fold in the apples, walnuts and raisins. Spoon batter into paper-lined or coated muffin tins, filling about three-fourths full.
Bake for 20 to 25 minutes or until done.
Makes approximately 1 1/2 dozen muffins.
Per serving: CAL 160 (22% from fat); FAT 4g; PROTEIN 3g; CARB 28g; CHOL 12mg; SODIUM 73mg; SATURATED FAT 0g
Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org
* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
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