Ingredients

• 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

Instructions

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.