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Sweet Potato & Raisin Muffins

1 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 egg whites
2 tablespoons brown sugar
1/4 cup unsweetened applesauce
1/4 cup evaporated skim milk
2 medium sweet potatoes, baked (remove pulp to yield 1/4 cup mashed potato)
1 tablespoon lemon zest, finely chopped
2 tablespoons fresh lemon juice
1/2 cup raisins

Preheat oven to 350. Line muffin tins with liners or spray with
cooking spray. In a large bowl, whisk the flour, baking powder,
baking soda, and cinnamon until well combined. Add the liquids all
at once over the dry ingredients and stir until just combined.
Spoon a heaping 1/4 cup of the batter into each muffin cup, each
should be full and well rounded. Bake for 25 minutes or until
golden brown. Turn the muffins out onto a wire rack to cool for 5
minutes.

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