Carrot-Sweet Potato Muffins

By Lv2Cook

Ingredients

• 2 3/4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 1/4 cups 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 tablespoon vanilla extract
• 1 large egg white
• 1 large egg
• Cooking spray

Details

Servings 1

Preparation

Step 1

Preheat oven to 400º.

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 400º for 20 minutes or until done. Remove from pans immediately, and cool on a wire rack.

Serving Size: 1 muffin