Recipe: Carrot Sweet Potato Muffins

Carrot Sweet Potato Muffins
rec.food.recipes/rosasharn (1999)
Makes 18 muffins

2 3/4 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 1/4 cups coarsely shredded carrot
3/4 cup 2% low-fat milk
1/2 cup low-fat buttermilk
1/3 cup light ricotta cheese
1/2 cup mashed cooked sweet potato
1/4 cup vegetable oil
1 tablespoon vanilla extract
1 large egg white
1 large egg
Cooking spray

Preheat oven to 400 degrees. Combine first 8 ingredients in a large bowl. Stir in carrot; make a well in center of mixture. Combine milk and next 7 ingredients (milk through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray. Bake at 400 degrees for 20 minutes or until done. Remove from pans immediately, and cool on a wire rack.