| Servings 18 servings |
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup can sweet potatoes drained and mashed, or 1 fresh sweet potatoes, cooked and mashed, 15-ounce
- 3/4 cup light brown sugar
- 1/4 cup canola oil
- 1/2 cup orange juice
- 1 egg beaten
- 1 tablespoon grated orange rind
- 1/2 cup nonfat plain yogurt
- 1 1/2 cups fresh cranberries coarsely chopped
Ingredients
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Instructions
- Preheat oven 400ºF.
- In bowl, combine flour, baking powder, baking soda, and cinnamon.
- In another bowl, combine sweet potatoes, brown sugar, oil, orange juice, egg, and orange rind. Add orange juice mixture and yogurt to dry ingredients, stirring just until dry ingredients are moistened. Fold in cranberries.
- Spoon batter into paper-lined or coated muffin tins, filling about 3/4 full. Bake 20–25 minutes or until done.
Nutritional Info
Per Serving: Calories 153, Calories from fat (%) 20, Fat (g) 4, Saturated Fat (g) 0, Cholesterol (mg) 12, Sodium (mg) 91, Carbohydrate (g) 28, Dietary Fiber (g) 2, Sugars (g) 12, Protein (g) 3, Diabetic Exchanges: 2 starch, 1/2 fat Terrific Tidbit: Orange rind may be found dried in the spice section or may be freshly grated from the orange.
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