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Sweet Potato Muffins II

3/4 cup oat bran
3/4 cup whole wheat flour
2/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup apples, peeled and finely chopped
1 cup fresh sweet potatoes (yams), cooked and mashed or 1 (15-ounce) can sweet potatoes, drained and mashed
1 large egg
2 large egg whites
3 tablespoons vegetable oil
2/3 cup plain yogurt

1. Preheat oven to 350*F.
2. In a bowl, combine bran, flour, sugar, cinnamon, baking powder, baking soda, salt, and apples.
3. In another bowl combine sweet potatoes, egg, egg whites, oil, and yogurt. Add sweet potato mixture to flour mixure and stir ingredients together until just moistened.
4. Spray muffin tins with vegetable cooking spray and spoon 1/4 cup of batter per muffin.
5. Bake for 25 to 30 minutes or until done when wooden pick inserted in center of muffin comes out clean.

Makes approximately 20 muffins.

Variation: Add 1 cup of raisins.

Per serving: CAL 98 (24% from fat); FAT 3g; PROTEIN 4g; CARB 18g; CHOL 11mg; SODIUM 119mg

Recipe provided courtesy of Louisiana Sweet Potato Commission.