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The tartness of apples and raisins combined with the sweetness of yams and flavorful walnuts create a moist muffin that will quickly become one of your favorites.

Sweet Potato, Apple and Walnut Muffins

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
3 tablespoons canola oil
3/4 cup packed light brown sugar
1 large egg
1 large egg white
1 (15-ounce) can sweet potatoes (or yams) or 1 cup fresh/cooked sweet potatoes, drained and mashed
1/2 cup skim milk
1 3/4 cups chopped, peeled baking apples
1/3 cup chopped walnuts
1/3 cup golden raisins

1. Preheat oven to 400°F.
2. In a bowl, mix together the flour, baking powder and cinnamon; set aside.
3. In another bowl, mix together oil, brown sugar, egg, egg white, mashed yams and milk. Make a well I the center of the dry ingredients and add yam mixture, stirring until moistened. Do not over mix. Fold in the apples, walnuts and raisins.
4. Spoon batter into paper-lined or greased muffin tins, filling about 3/4 full.
5. Bake for 20 to 25 minutes or until done.

Makes 1 1/2 dozen muffins.

Per serving: CAL 160 (22% from fat); FAT 4g; PROTEIN 3g;CARB 28g;CHOL 12mg; SODIUM 73mg; SATURATED FAT 0g

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe provided courtesy of the Louisiana Sweet Potato Commission.