Whole Wheat Sweet Potato Muffins - cooking recipe

Ingredients

1/2 cup brown sugar
1/2 cup Splenda Sugar Blend for Baking
1/4 cup non-fat vanilla yogurt
1/4 cup canola oil
1 teaspoon vanilla extract
2 eggs
1/4 cup orange juice
1 cup all-purpose flour
1 cup whole wheat bread flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
4 cups shredded raw sweet potatoes
1/2 cup chopped pecans

Preparation

Preheat oven to 350.
Put papers in large muffin pan for 12 muffins.
Whisk together 1st seven ingredients in a bowl.
Mix together the flours, baking powder, spices, salt, and sweet potatoes in a large bowl.
Stir in the wet ingredients, gently mixing until the flour is absorbed. This will be a very thick batter.
Drop the batter into the muffin papers using a cookie scoop. They should be full. Sprinkle tops with chopped pecans.
Bake the muffins for 30 minutes or until a toothpick inserted into the center comes out clean.
Cool in pan for 10 minutes.
Remove muffins and cool on rack.