Yields 1 dozen. This is a sweet muffin with a heart-healthier mix of fruit, nuts and fiber.
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 tbl. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/3 cup chopped walnuts
1/2 cup dried cranberries
1 cup nonfat milk
1/4 cup vegetable or canola oil
1 egg, beaten
1 cup mashed baked sweet potato (about 12 ozs. raw)
Cinnamon sugar for topping (optional)
Nonstick cooking spray
1. Preheat oven to 400 degrees. Spray a 12-cup muffin pan with nonstick spray.
2. In a large bowl, combine flours, baking powder, salt, cinnamon, and sugars and mix well. Stir in walnuts and cranberries and make a well in the center of dry ingredients. 3. In a small bowl, mix milk, oil, beaten egg and mashed sweet potato.
4. Add wet ingredients to dry ingredients. Mix only until all ingredients are moistened. Spoon batter into prepared muffin pan. If desired, sprinkle cinnamon sugar on top of batter.
5. Bake for 20 minutes or until muffins are lightly browned on top. Remove from pan to a wire rack. Serve warm or at room temperature.
Nutritional analysis per serving: 202 calories, 7 grams fat, 0 grams trans fat, 18 milligrams cholesterol, 223 milligrams sodium, 31 grams carbohydrate, 2 grams fiber, 4 grams protein.