Carrot-Sweet Potato Muffins


prep 0:20       total 0:40


1 dozen



2-3/4 cup all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1-1/4 cup 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 tbsp. vanilla extract
1 lg. egg white
1 lg. egg
Cooking spray


Preheat oven to 400 degrees. 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°F for 20 minutes or until done. Remove from pans immediately, and cool on a wire rack.

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1 Recipe Reviews


gilrowe reviewed Carrot-Sweet Potato Muffins on November 11, 2004

These muffins were great! Very moist and delicous. I will make them again and again. They also store very nicely in the fridge.