Recipe

Two-Grain Raisin Muffins

Details

Yields 24 muffins
Serves:
Serving size: (grains/breads)

INGREDIENTS

1-1/2 c. All Purpose Flour
1-1/2 c. Whole Wheat Flour
2 c. Quick Cooking Oats
3 tbsp. Baking Powder
1-1/4 c. Chopped Nuts
2 c. California Raisins
2 c. Cooked or Canned Sweet Potatoes, drained
1-1/2 c. Lowfat Milk
1/2 c. Vegetable Oil
2 Whole Eggs
4 tsp. Vanilla Extract

DIRECTIONS

1. Combine the flours, oats, baking powder and nuts in mixer bowl. Mix well.
2. Process raisins and sweet potatoes with milk in blender or food processor until smooth.
3. Add to mixer bowl along with remaining milk, vegetable oil, eggs and vanilla. Mix until dry ingredients are just moistened. DO NOT OVER MIX.
4. Portion batter using No.16 scoop into paper-lined muffin tins. Bake 15 to 20 minutes at 375°F.

Nutrition Information (per serving)

Calories 193(0% from fat); Total Fat 10g (sat 1g, mono 4g, poly 4g); Cholesterol 18mg; Protein 5g; Carbohydrates 32g; Fiber 3g; Iron 1mg; Sodium 200mg; Calcium 68mg