Carrot-Sweet Potato Muffins
2 3/4 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 1/4 cups coarsely shredded carrot
3/4 cup 2% low-fat milk
1/2 cup low-fat buttermilk
1/3 cup light ricotta cheese
1/2 cup mashed cooked sweet potato
1/4 cup vegetable oil
1 tablespoon vanilla extract
1 large egg white
1 large egg
Cooking spray
Preheat oven to 400°.
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.
Bake at 400° for 20 minutes or until done. Remove from pans immediately, and cool on a wire rack.
Yield: 1 1/2 dozen (serving size: 1 muffin)
CALORIES 168(21% from fat); FAT 4g (sat 0.9g,mono 1.1g,poly 1.6g); PROTEIN 3.7g; CHOLESTEROL 14mg; CALCIUM 85mg; SODIUM 224mg; FIBER 0.9g; IRON 1.3mg; CARBOHYDRATE 29.2g