• 11/2 Cups all-purpose flour
  • 11/2 Cups whole wheat flour
  • 2 Cups quick-cooking oats
  • 3 Tablespoons baking powder
  • 11/4 Cups chopped nuts
  • 2 Cups California raisins
  • 2 Cups cooked canned sweet potatoes, drained
  • 11/2 Cups lowfat milk
  • 1/2 Cup vegetable oil
  • 2 whole eggs
  • 4 Teaspoons vanilla extract


1. Combine the flours, oats, baking powder and nuts in mixer bowl. Mix well.
2. Process raisins and sweet potatoes with milk in blender or food processor until smooth.
3. Add to mixer bowl along with remaining milk, vegetable oil, eggs and vanilla. Mix until dry ingredients are just moistened. DO NOT OVER MIX.
4. Portion batter using No.16 scoop into paper-lined muffin tins. Bake 15 to 20 minutes at 375°F.

Nutrition Facts Per Serving

Calories 280 (Calories from Fat 32%); Total Fat 10 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 15; Sodium 240; Potassium 311; Total Carbohydrate 41; Dietary Fiber 4; Sugars 13; Protein 8; Calcium 85; Iron 2;

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Raisins are excellent food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.