Serves: 12
Total Calories: 132
1. Combine the 1/4 cup flour and brown sugar. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Set aside for topping.
2. Stir together flours, granulated sugar, baking powder, salt and spices. Set aside.
3. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and apple juice. Let stand about 2 minutes or until cereal softens. Add egg whites and oil. Beat well. Stir in sweet potato. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Sprinkle muffins with topping.
4. Bake at 400°F about 25 minutes or until golden brown. Serve warm.
This Southern Sweet Potato Muffins recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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