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Breads & Rolls
Sweet Potato, Orange and Cranberry Muffins

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Whether you're watching your calories, counting your carbohydrates or just looking for more healthy options, the sweet potato is a great choice.
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Calories: 153     Total Fat: 4g
Cholesterol: 12mg     Protein: 3g
Carbohydrates: 28g     Sodium: 91mg

Makes approximately 18 muffins
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  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup fresh mashed cooked sweet potatoes or 1 (15-ounce) can sweet potatoes, drained and mashed
  • 3/4 cup light brown sugar
  • 1/4 cup canola oil
  • 1/2 cup orange juice
  • 1 egg, beaten
  • 1 tablespoon grated orange rind
  • 1/2 cup nonfat plain yogurt
  • 1 1/2 cups cranberries, coarsely chopped
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    1. Preheat oven to 400°F. Use nonstick cooking spray on or paper-line muffin tins.
    2. In bowl, combine flour, baking powder, baking soda and cinnamon. In separate small bowl, combine sweet potatoes, brown sugar, oil, orange juice, egg and orange rind. Add orange juice mixture and yogurt to dry ingredients, stirring just until moistened. Fold in cranberries.
    3. Spoon batter into prepared muffin tins, filling about three-fourths full. Bake 20 to 25 minutes or until done.

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