Sweet Potato, Apple and Walnut Muffins

  • Yield: servings


1cup all-purpose flour
3/4cup whole wheat or all-purpose flour
1 1/2teaspoons baking powder
1 1/2teaspoons ground cinnamon
3tablespoons canola oil
1/3cup light brown sugar
1 egg
1 egg white
1 (15-ounce) can sweet potatoes (yams), drained and mashed
1/2cup fat-free milk
1 1/2cups peeled, chopped baking apples
1/3cup chopped walnuts


1. Preheat the oven to 400 degrees

2. In large bowl, combine the flours, baking powder, and cinnamon. In a medium bowl, combine the oil, brown sugar, egg, egg white, sweet potatoes, and milk until well mixed.

3. Make a well in the center of the flour mixture and add the sweet potato mixture, stirring just until moist. Do not over mix. Fold in the apples and walnuts.

4. Spoon batter into paper-lined or nonstick muffin tins, filling about three-fourths full. Bake for 20-25 minutes or until the muffins spring back when touched lightly in the center.

From Holly Clegg’s Trim & Terrific Diabetic Cooking