Amazing Muffins

In the midst of a severe muffin craving, I hopped onto the Cooking Light website yesterday, and found a muffin recipe that used not only my leftover carrots in the fridge, but also that extra can of yams in the pantry that didn't get used for Christmas dinner. They are so moist, they taste like your average sinfully delicious pumpkin muffin, but these guys are much lower in fat.

I used decorative pans including the hearts pictured below (thanks, Mom!) and the bouquet cake pan (roses, daisies and sunflowers) from Williams-Sonoma.

Top them off with a little powdered sugar after they have cooled. They are great for brunch and would also make a nice gift basket, if you don't eat them all first!


Click here to go to the Cooking Light webpage for the recipe for Carrot-Sweet Potato Muffins.