Brunch

Autumn Harvest Muffins is for Breakfast, Dessert.

Autumn Harvest Muffins takes 10 minutes to prepare.

Autumn Harvest Muffins takes 25 minutes to cook.

Autumn Harvest Muffins makes 12 servings.

The ingredients for Autumn Harvest Muffins are:

Dry:
1 cup all purpose flour
1/2 cup brown sugar, or brown sugar Splenda (see instructions)*
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tblsp cinnamon
1/2 cup walnuts or almonds (opt)
1/4 cup raisins (opt, see instructions)

Wet:
1 cup sweet potato, mashed. Leave chunks if you like.
1/4 cup fat-free milk
1/2 cup unsweetened applesauce
2 eggs

Here is how you make Autumn Harvest Muffins:

Preheat oven to 350?In a large bowl, combine flour, sugar, baking powder and soda, salt and cinnamon until well blended. Beat eggs. Make a well in the center of the dry mixture and add eggs and the other wet ingredients. Mix well. Stir in walnuts and raisins* if desired.*To keep the raisins from sinking to the bottom of your muffins, roll them in flour before adding them to the batter. I place mine in a bowl with a couple tablespoons of flour, shake them, then pour the flour/raisin mixture through a basket sifter to shake off the excess. Spray your muffin pan with nonstick spray and ladle 1/4 cup of the batter into each cup. Do not overfill. Top each muffin with a mixture of cinnamon, walnuts and raisins if desired. Bake for 20-25 minutes, checking every so often after 15 to prevent overbaking. *If you decide to use brown sugar Splenda, please check the back of the bag to get the correct ratio. You will be using less than 1/2 cup. Serving Size: makes 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user BSHAW40.

The nutritional information for Autumn Harvest Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 148.7

• Total Fat: 4.3 g
• Cholesterol: 30.9 mg
• Sodium: 209.9 mg
• Total Carbs: 28.7 g
• Dietary Fiber: 1.6 g
• Protein: 3.4 g