Carrot-Sweet Potato Muffins
| 2-3/4 | cups all-purpose flour | 1 | teaspoon baking soda |
| 1/2 | cup each sugar & packed brown sugar | 1 | tablespoon baking powder |
| 1 | teaspoon each salt & ground cinnamon | 1 | large egg |
| 1/2 | teaspoon 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 | tablespoon vanilla extract |
| 1 | large egg white | | |
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Preheat oven to 400 degrees. Combine flour, sugars, baking powder & soda, salt, cinnamon & allspice in bowl. Stir in carrot. Combine milk, buttermilk, ricotta cheese, sweet potato, oil, vanilla, egg & egg white; stir well. Add flour mixture, stir just until moist. Spoon batter into muffin cups. Bake 20 minutes.
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