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Carrot-Sweet Potato Muffins

0:20 prep
0:40 total


prep 0:20       total 0:40




650.62 ml. all-purpose flour
118.29 ml. sugar
118.29 ml. packed brown sugar
14.79 ml. baking powder
4.93 ml. baking soda
4.93 ml. salt
4.93 ml. ground cinnamon
2.46 ml. ground allspice
295.73 ml. coarsely shredded carrot
177.44 ml. 2% low-fat milk
118.29 ml. low-fat buttermilk
78.07 ml. light ricotta cheese
118.29 ml. mashed cooked sweet potato
59.15 ml. vegetable oil
14.79 ml. vanilla extract
1 lg. egg white
1 lg. egg
Cooking spray


Preheat oven to 400 degrees. Combine first 8 ingredients in a large bowl. Stir in carrot; make a well in center of mixture. Combine milk and next 7 ingredients (milk through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray. Bake at 400°F for 20 minutes or until done. Remove from pans immediately, and cool on a wire rack.

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1 Recipe Reviews


gilrowe reviewed Carrot-Sweet Potato Muffins on November 11, 2004

These muffins were great! Very moist and delicous. I will make them again and again. They also store very nicely in the fridge.