1 Š cups cake flour
2 teaspoons baking powder
? teaspoon baking soda
? teaspoon baking cinnamon
2 egg whites
2 tablespoons brown sugar
Š cup unsweetened applesauce
║ cup evaporated milk
2 medium sweet potatoes, baked and flesh removed to yield Š cup, mashed
1 tablespoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
? cup dark raisins


1. Preheat the oven to 350 degrees F. Line your muffin tin with paper or foil cups.
2. In a large bowl, whisk the flour, baking powder, baking soda and cinnamon until well incorporated.
3. In a medium bowl, beat the egg whites with the sugar until just frothy. Stir in the applesauce and milk, then the mashed sweet potato. Add the lemon zest, lemon juice and raisins, stirring until well combined.
4. Add the liquid mixture all at once to the dry ingredients, and stir until just combined. Don’t overstir or the muffins will be tough. Spoon a heaping ║ cup of batter into each muffin cup; each should be full and well rounded. Bake for 25 minutes or until golden brown. Turn the muffins out onto a wire rack to cool for 5 minutes.
Graham Kerr’s colorful muffins are high in beta-carotene. Because they are also low-in-sugar and fat free, they are best eaten hot out of the oven. The batter can be prepared one day ahead and refrigerated overnight.
Sweet Potato and Raisin M
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