These muffins are a “sweet” way to start out any day! I absolutely love incorporating fruit and vegetable purees into my baked goods. Not only do they lend an incredible new flavor and texture, but they also supply a hint of natural sweetness and loads of vitamins, minerals, and antioxidants. You don’t need to add tons of fats, oils, and sugar to your baked goods in order for them to be incredibly delicious and moist. Try different purees like prune, pumpkin, carrot, squash, applesauce, even peas for some new unbelievable flavor combinations. I like to pick up jars of organic baby food at the supermarket and use them when I bake – not only do they come in handy little servings, but they are all natural (just pureed fruit/veggies and sometimes a little water – no sugar, preservatives, etc.) Try experimenting with different purees when you bake. They really do have a lot to offer. The only thing that they are “lacking” is extra calories and fat – and who wants that junk anyway?!

1 cup whole wheat pastry flour

1/2 cup all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup light brown sugar (packed)

1 teaspoon cinnamon

1 cup sweet potatoes (cooked and well mashed)

1 whole egg

1 egg white

1 teaspoon vanilla extract

1/2 cup low-fat buttermilk (or 1/2 cup skim milk wilk 1/2 tablespoon vinegar or lemon juice stirred in)

1/2 cup unsweetened applesauce

1/4 cup raisins

2 tablespoons cup chopped nuts (optional)

Preheat the oven to 350 degrees and generously spray a 6 cup jumbo (or 12 cup standard) muffin tin with nonstick spray. In a large bowl, combine the flour, baking powder, baking soda, salt, sugar and cinnamon and mix well. In another bowl, combine the sweet potatoes, egg, egg whites, vanilla, buttermilk and applesauce.

Make a well in the center of the dry ingredients and add the wet ingredients to the well, mixing until just moistened. Fold in the raisins and nuts.

Divide batter evenly between the muffin cups and bake for 22-25 minutes (or until a toothpick inserted in the center of a muffin comes out clean). Cool for 5 to 10 minutes before removing from the pan.

Makes 6 jumbo (or 12 standard) muffins. Per jumbo muffin: 259 calories, 2 g total fat, 0 g saturated fat, 0 g trans fat, 33 g carbohydrates, 4 g fiber, 1 g added sugar, 4 g protein, 94 mg sodium, 16 mg cholesterol

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