Whole Wheat Sweet Potato Muffins

• 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

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

brown sugar, splenda sugar, nonfat, canola oil, vanilla, eggs, orange juice, flour, whole wheat bread flour, baking powder, cinnamon, nutmeg, salt, sweet potatoes, pecans

Taken from www.food.com/recipe/whole-wheat-sweet-potato-muffins-417050 (may not work)