Low Fat Sweet Potato Zucchini Muffins

• 1 cup Grated Fresh Zucchini
• 1 cup Sweet Potato, Baked And Scooped Out Of Skin
• 1/2 cups Brown Sugar, Not Packed
• 1/4 cups Sugar
• 1/2 cups Applesauce
• 1 Tablespoon Oil
• 1 Tablespoon Butter, Softened
• 2 Eggs
• 1 teaspoon Vanilla
• 1 cup Whole Wheat Flour
• 1/2 cups Buttermilk
• 1/2 cups All-purpose Flour
• 1/2 cups Oatmeal
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Nutmeg
• 1/3 cups Dried Cranberries

1. Grate the zucchini with a box grater, put the zucchini and cooked sweet potato mixture into a large bowl. Add the sugars, applesauce, oil, butter, eggs and vanilla until mixed well.
2. Slowly add 1/3 of the whole wheat flour and mix until combined. Add more flour and when mixture is too dry, start adding buttermilk to help incorporate the flour. Continue this while adding the rest of the whole wheat flour, all-purpose flour and the oatmeal. Add the baking powder and soda, the cinnamon, cloves, and nutmeg. Continue to mix while slowly adding cranberries.
3. Spray muffin pans with cooking spray and fill muffin tins 2/3 full. Bake at 350u0b0F for 18 minutes or until a toothpick inserted comes out clean. Allow to cool for 5 minutes before removing from pan. Enjoy!

zucchini, sweet potato, brown sugar, ubc, applesauce, oil, butter, eggs, vanilla, whole wheat flour, buttermilk, allpurpose, baking powder, baking soda, cinnamon, ubc, ubc, cranberries

Taken from tastykitchen.com/recipes/breads/low-fat-sweet-potato-zucchini-muffins/ (may not work)