DELICIOUS: Sweet-Potato, Apple and Walnut Muffins

Since the start of fall is just around the corner and I had picked up a 1/2 peck of locally grown apples, I was in the mood for Apple Muffins and looking for a new recipe. While stumbling around through sites online, I came across this recipe on foodreference.com. Apparently, the recipe originated from the Louisiana Sweet Potato Commission. The Lousiana Sweet Potato Commission has a whole host of recipes on their site, so I'm looking forward to investigating new ways to use the veggie (outside of baked sweet potato fries - - which are also fabulous...).

I'd never thought of using sweet potatoes in apple muffins and was intrigued - - especially since it cut the sugar content in half (and cutting down on mid-morning energy crashes because of high-sugar breakfast is always a good thing, right?). These were/are delicious!! Paired with fresh fruit, breakfast has been healthy - - and nutritious - - all week.

I used fresh sweet potatoes (boiled and mashed), although the recipe says you could use canned. I'm thinking this recipe might also be good with pumpkin? I like to heat the muffins before eating but my husband swears they are just as good room-temperature. I also froze a bunch to use later this fall... and will let you know how the frozen ones keep. Enjoy!!

Sweet Potato, Apple and Walnut Muffins

Preheat oven to 400 degrees F. If using fresh sweet potatoes, peel and slice 1 large sweet potato. Cut into cubes and place in sauce pan. Cover with water until approximately 1 inch above sweet potatoes. Boil until fork tender. Drain and mash.

In a bowl, sift together 1 3/4 cups of all-purpose flour, 1 1/2 tsp. of baking soda and 1 tsp. of cinnamon. Set aside.

In large bowl, mix 3 tbps. of canola oil, 3/4 cup light brown sugar, 1 egg, 1 egg white, 1 15 oz. can or 1 cup of mashed sweet potatoes, and 1/2 cup of skim milk.

Slowly mix in flour mixture, stirring until moistened. Do not over mix.

Fold in 1 3/4 cups of chopped tart apples, 1/3 cup of walnuts and 1/3 cup of raisins. Spoon batter into paper-lined or baking spray-coated muffin tin. Bake approximately 20-25 minutes (or until done!).