Whole Wheat Sweet Potato Muffins
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Whole Wheat Sweet Potato Muffins calories by ingredient
Introduction
A moist, delicious muffin without the guilt! A moist, delicious muffin without the guilt!Number of Servings: 24
Ingredients
-
1 1/2 cups Stonyfield Organic Low-fat Vanilla Yogurt
1/2 cup Brown Sugar, packed
1/2 cup Granulated Sugar
3 Large Eggs
2 tsp Pure Vanilla Extract
1 Large Sweet Potatoe (approx 7 inches), peeled & grated
1/2 cup Zucchini, peeled & grated
2 cups Whole Wheat Flour
1 cup Unbleached All-Purpose Flour
1/2 Salt
2 1/2 tsp Baking Soda
1 cup Raisins
Directions
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.