Fat-Free Sweet Potato Corn Muffins

Combine the flour, cornmeal and baking powder. Stir to mix well. Add the sweet potatoes, orange or apple juice, molasses and egg whites. Stir just until the dry ingredients are moistened. Fold in the raisins or dates.

Coat muffin cups with nonstick cooking spray and fill 3/4 full with batter.

Bake at 350° for 15 to 18 minutes or just until a wooden toothpick inserted in the center of a muffin comes out clean.

Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins.

Serve warm or at room temperature.