Mini Sweet Potato-Apple Morning Glory Muffins

Last Saturday night Heath and I were needing an activity and I noticed nobody had signed up to bring snacks for church in the morning so I searched out a mini muffin recipe. We had just bought some sweet potatoes (rich in fiber and beta-carotene) and I had never thought to use them in a muffin the same way as shredded carrots, but they were delicious!

We based the recipe off of this website, our edits are below. http://www.babble.com/best-recipes/sweet-potato-morning-glory-muffins/

The regular sized muffins were a bit dense, but they all tasted best hot and fresh from the oven. And we know because of the ice storm we got Sunday morning when church was relocated to an online google chat and we had a few dozen muffins for our breakfast :)

Mini Sweet Potato-Apple Morning Glory Muffins
1 cup all-purpose flour and 1 cup whole wheat (or 2c. of what you prefer)
1/3 cup sugar
1/3 cup brown sugar
1 tsp. cinnamon
1/4 tsp. salt
3 large eggs
1/2 cup vegetable oil
1/2 cup applesauce
1 tsp. vanilla
1 1/2 cups coarsely grated raw sweet potato
1 apple, coarsely grated
1/2 cup raisins

Preheat the oven to 350˚F and line 24 mini or 12 regular muffin cups with paper liners.
In a large bowl, stir together the flour, sugars, cinnamon and salt. In a smaller bowl, whisk together the eggs, oil, applesauce and vanilla. Add to the dry ingredients along with the sweet potato, apple, raisins and walnuts and stir just until everything is combined.
Spoon into lined muffin cups, filling them 3/4 full. Bake for 15-20 minutes (for mini muffins) or 20-25 minutes (full-sized muffins), until the muffins are golden and springy to the touch. This recipe yielded 2 dozen mini-muffins and 1 dozen regular sized muffins for us.