SWEET POTATO AND APPLE WALNUT MUFFINS

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

Preheat oven to 400 degrees F.

In a bowl, mix together the flour, baking powder and cinnamon; set aside.

In another bowl, mix together oil, brown sugar, egg, egg white, mashed sweet potatoes and milk. Make a well in the center of the dry ingredients and add sweet-potato mixture, stirring until moistened. Do not over mix. Fold in the apples, walnuts and raisins. Spoon batter into paper-lined or coated muffin tins, filling about 3/4 full.

Bake for 20 to 25 minutes or until done.

Makes approximately 1 1/2 dozen muffins
Source: created by Louisiana Sweet Potato Commission spokesperson Holly Clegg