Sweet Potato, Apple and Walnut Muffins

Kitchen Tested
  • Yield 18 servings

The sweet potatoes in these muffins offer a healthy dose of beta-carotene.

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.


1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
3 tablespoons canola oil
3/4 cup light brown sugar
1 large egg
1 large egg white
1 (15-ounce) can sweet potatoes (yams), drained and mashed
1/2 cup skim milk
1 3/4 cups chopped peeled baking apples
1/3 cup chopped walnu7ts
1/3 cup golden raisins


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



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