Carrot-Sweet Potato Muffins
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Time
prep 0:20
total 0:40
Ingredients
| 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 |
1 Recipe Reviews
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These muffins were great! Very moist and delicous. I will make them again and again. They also store very nicely in the fridge.
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Instructions
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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