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.
Serving: 1 muffin (77g), Calories: 113: Fat: 0g (4% of Cals): Sodium: 178mg
Protein: 3g, NetCarbs: 21, K: 242mg
SatFat: 0g, PolyFat: 0g, MonoFat: 0g, Chol: 0mg
TotCarbs: 24g, Fiber: 3g, Sugars: 9g
DASH: Vegetables: 0.2: Fruits/Juices: 0.1: Dairy: 0.0: Grains: 0.9: Meat/Fish: 0.0: Seeds: 0.0: Fats: 0.0: Sweets: 0.5
USDA: Vegetables: 0.1: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.9: Meat/Fish/Seeds: 0.1: Fats: 0.0: Sweets: 0.5
Based on a recipe by: Womans Day Low Fat Meals, June 1995 Posted to recipelu-digest by GramWag~~at;aol.com on Feb 5, 1998, and found at bigoven.com as recipe 32762
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ReneeM 5 years agoLow-fat, full of flavor, lower glycemic index than other muffins
ReneeM 5 years ago[I posted this recipe.]