Whole Wheat Sweet Potato Muffins
- Number of Servings: 24
Ingredients
1 1/2 cups Stonyfield Organic Low-fat Vanilla Yogurt1/2 cup Brown Sugar, packed1/2 cup Granulated Sugar3 Large Eggs2 tsp Pure Vanilla Extract1 Large Sweet Potatoe (approx 7 inches), peeled & grated1/2 cup Zucchini, peeled & grated2 cups Whole Wheat Flour1 cup Unbleached All-Purpose Flour1/2 Salt2 1/2 tsp Baking Soda1 cup Raisins
1. Preheat oven to 375 degrees.
2. Grease a muffin pan (DO NOT use paper baking cups), set pan aside.
3.Combine yogurt, sugar, eggs, vanilla and mix well.
4. Stir in grated sweet potatoes and zucchini.
5. Add combined flour, salt and baking soda.
6. Stir in raisins.
7.Spoon batter into greased muffin pan.
8. Bake approx. 18 minutes or until tops are golden brown.
9. Remove to wire rack and cool.
Yields 24 muffins. Serving size: 1 muffin.
Number of Servings: 24
Recipe submitted by SparkPeople user EMARIEUK.
2. Grease a muffin pan (DO NOT use paper baking cups), set pan aside.
3.Combine yogurt, sugar, eggs, vanilla and mix well.
4. Stir in grated sweet potatoes and zucchini.
5. Add combined flour, salt and baking soda.
6. Stir in raisins.
7.Spoon batter into greased muffin pan.
8. Bake approx. 18 minutes or until tops are golden brown.
9. Remove to wire rack and cool.
Yields 24 muffins. Serving size: 1 muffin.
Number of Servings: 24
Recipe submitted by SparkPeople user EMARIEUK.
Nutritional Info Amount Per Serving
- Calories: 131.6
- Total Fat: 1.0 g
- Cholesterol: 27.2 mg
- Sodium: 199.8 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 1.9 g
- Protein: 3.5 g
Member Reviews