Sweet Potato-Currant Mini Bundt Cakes

• 2 oranges
• 1/2 c. currants
• 2 (4 oz.) jar sweet potato baby food puree
• 1 c. nonfat milk
• 1/2 c. thawed frozen egg substitute
• 2 c. cake flour
• 1 1/3 c. sugar
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon

1. Sweet potato puree provides the moistness in these individual nonfat cakes.
2. Mini Bundt pans, each containing 6 Bundt shaped cups, are available in many cookware stores.
3. (By Times Food Stylists.)
4. Remove peel from oranges in large strips.
5. Remove any white pith on orange.
6. Finely chop peel in food processor along with currants.
7. Stir in juice from oranges, sweet potato puree, milk and egg substitute.
8. Sift together cake flour, 1 cup sugar, baking soda and salt.
9. Quickly stir sweet potato mixture into dry ingredients.
10. Divide batter among 9 mini Bundt nonstick cups sprayed with nonstick vegetable spray.
11. Bake at 350u0b0 for 20 to 25 minutes or until cakes test done.
12. Let cool in pan 5 minutes. Remove to wire rack.

oranges, currants, puree, nonfat milk, egg substitute, cake flour, sugar, baking soda, salt, ground cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=527055 (may not work)