Sweet Potato Muffins

Here's a great way to incorporate more beta-carotene into your diet. Although they're called "yams" in the can, they are actually a type of sweet potato. (True yams have a much paler color and aren't sweet.) When buying raw sweet potatoes, reach for the darkest orange ones to get the most beta-carotene.
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Yields: 20 servings
Prep Time: 0 hours 15 mins
Cook Time: 0 hours 25 mins
Total Time: 0 hours 40 mins
1 can (29 ounces) yams, drained
1 c. whole grain pastry flour
1 c. cake flour
1/2 c. finely chopped walnuts
1/2 c. bran flakes
1/4 c. splenda or other granular sugar substitute
1 tbsp. baking powder
1 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
2 large eggs
3/4 c. 1% milk
4 tbsp. trans-free margarine, melted
  1. Preheat the oven to 350Â°F. Line 20 muffin cups with paper liners or coat with cooking spray.
  2. Mash the yams to measure 2 cups.
  3. Combine the flours, walnuts, bran flakes, Splenda, baking powder, salt, cinnamon, and ginger in a large bowl.
  4. Whisk together the eggs, milk, and margarine in a medium bowl. Whisk in the yams. Stir into the flour mixture just until blended.
  5. Fill the muffin cups two-thirds full with the mixture. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove to a rack to cool.

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