SWEET POTATO-CURRANT MINI BUNDT CAKES

2 oranges
1/2 cup currants
2 jars (4-ounces each) sweet potato baby food puree
1 cup nonfat milk
1/2 cup thawed frozen egg substitute
2 cups cake flour
1 1/3 cups sugar, divided use
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Coat 9 mini Bundt pan cups with nonstick cooking spray.

Remove peel from oranges in large strips. Remove any white pith on orange. Finely chop peel in food processor along with currants. Stir in juice from oranges, sweet potato puree, milk and egg substitute.

Sift together cake flour, 1 cup sugar, baking soda and salt. Quickly stir sweet potato mixture into dry ingredients. Divide batter among 9 prepared mini-Bundt pan cups.

Bake at 350 degrees F for 20 to 25 minutes or until cakes tests done. Let cool in pan 5 minutes. Remove to wire rack.

Combine remaining 1/3 cup sugar and cinnamon. Roll cakes in sugar mixture while still warm.

Makes 9 mini-bundt cakes