Judy
Gold Post Medal for All Time! 677 Posts 
These are dense and will satisfy your hunger and keep you full. They are very healthy and freeze well.
The recipe says it makes 24 muffins. I got 27.
Supplies:
- 1 1/2 cup all-purpose flour
- 1 1/2 cup whole wheat flour
- 2 cups quick-cooking oats
- 3 Tbsp baking powder
- 1 1/4 cup chopped nuts
- 2 cups raisins
- 2 cups canned sweet potatoes*, drained
- 1 1/2 cup low-fat milk
- 1/2 cup vegetable oil
- 2 eggs
- 4 tsp vanilla extract
*I substituted canned pumpkin for the sweet potatoes.
Steps:
- Combine the dry ingredients in a bowl.
- Put raisins, sweet potatoes (or pumpkin) and some of the milk in a food processor or blender and process until smooth.
- Add this mixture and the rest of the milk to the dry ingredients. Add the oil, eggs and vanilla. Do not overmix.
- Portion out into 24 greased or paper lined muffin cups. Bake 15-20 minute at 375 degrees F.
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