Sweet Potato Muffins

So, we've been told to eat less cholesterol, less sugar, blah, blah, blah. I've been working on this for a while, now, and it's just plain not as easy as it would seem.

with all that in mind, I decided to use up some leftover sweet potatoes from the fridge to make some muffins. These were good, although some of the kids commented that they could've been a little bit sweeter. Next time, I think I'd add 2 tablespoons of white sugar to the batter.
SWEET POTATO MUFFINS

1 cup white flour
1 cup whole wheat flour
2 tsp baking powder
2 tbsp powdered milk
4 tbsp brown sugar
1/2 tsp salt
3/4 cup mashed, seasoned sweet potatoes
1/4 cup vegetable oil
1/2 cup water
1 tsp vanilla extract
1/2 cup finely chopped nuts

Stir together the dry ingredients. Add the wet ingredients, including the sweet potatoes, and stir until well combined. Stir in the nuts, then spoon into greased or paper lined muffin tins. sprinkle more chopped nuts on the top of the unbaked muffins, along with about 1/4 teaspoon of white sugar. Bake 14 to 18 minutes, until a knife inserted in the center of the muffins comes out clean. Cool slightly before serving.

Despite the comments of these work quite sweet enough (my daughter specifically said they tasted more like bread than muffins), the two dozen I made were gone the next morning. I think that's a pretty good review.