These muffins have a wonderfully complex flavor and a firm, not crumbly, texture due to the sweet potato purée. You can cook the sweet potato by either baking or microwaving it like a potato, or peeling and boiling it in chunks. Serve it as a side dish with turkey or chicken, or spread some fat free cream cheese on it for a snack.

Ingredients:

• 1 cup sweet potato, cooked, peeled, and mashed
  
• 1/2 cup brown sugar, packed
  
• 1 egg, beaten
  
• 3 egg whites
  
• 1/3 cup calcium fortified orange juice
  
• 1 teaspoon orange zest
  
• 2-1/2 cups King Arthur flour, sifted
  
• 1-1/2 teaspoons baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon ground cinnamon
  
• 1/8 teaspoon ground mace
  
• 1/4 cup coarsely chopped fresh cranberries
  
• 1/2 cup chopped walnuts
  

Instructions:


1. Preheat oven to 350º F. In a large mixing bowl, mix together mashed sweet potato, brown sugar, eggs, orange juice, and orange zest.
   

2. Sift together the flour, baking powder, baking soda, salt, cinnamon, and mace, and stir into the sweet potato mixture. Add in cranberries and nuts.
   

3. Spray a standard muffin tin with cooking spray and spoon the batter into the cups. Bake for 20-22 minutes, or until toothpick inserted comes out clean. Let cool on a rack and serve.