| 2¾ cups all-purpose flour
½ cup sugar ½ cup brown sugar, packed 1 tbsp baking powder 1 tsp baking soda 1 tsp salt |
1 tsp ground cinnamon
½ tsp ground allspice 1¼ cups carrot, shredded ¾ cup 2% low-fat milk ½ cup low-fat buttermilk ½ cup light ricotta cheese |
½ cup cooked sweet potato
¼ cup vegetable oil 1 tbsp vanilla extract 1 large egg white 1 large egg |
| 1. Preheat the oven to 200oC
(400oF). Grease 18 muffin cups.
2. Combine the flour, both sugars, salt, baking powder, baking soda, cinnamon and allspice in a large bowl. Mix well. Add the carrots. 3. Mix the rest of the ingredients together and then add to the flour mixture. Mix the batter until it is just moistened. 4. Scoop the batter into the prepared
muffin cups and bake for 20 minutes. Put on wire rack to cool. Serve warm
or at room temperature.
|