Ingredients

• 2/3 cup all-purpose flour
• 2/3 cup whole-wheat flour
• 1 1/2 teaspoons baking powder
• 1 1/4 teaspoons baking soda
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3/4 cup mashed sweet potatoes (cooked from fresh or canned and drained)
• 1/3 cup packed brown sugar
• 1 egg
• 2/3 cup orange juice
• 1/4 cup grated carrot
• 3/4 teaspoon vanilla

Directions

1. Wash hands with soap and water.
2. Preheat oven to 400 °F. Lightly grease muffin tins for 12 muffins.
3. In a medium bowl, combine flours, baking powder, baking soda, cinnamon and nutmeg.
4. In a separate bowl, combine sweet potatoes, brown sugar, egg, orange juice, carrots and vanilla. Mix well.
5. Add dry ingredients to liquid ingredients. Stir gently until flour is moistened.
6. Fill muffin tins 3/4 full. Bake 20 minutes or until tops are browned and bounce back when touched lightly in the center.
7. Cool 5 minutes and loosen around the edge of each muffin to remove from tins.
8. Cool completely then store in an air-tight container at room temperature.

Notes:

• Add 2 teaspoons orange zest for even more orange flavor. Grate or peel and chop the colored part of the orange peel only. Freeze extra zest for up to 3 months.
• No orange juice? Use pineapple juice.
• No sweet potatoes? Use canned or frozen and thawed pumpkin purée.