Sweet Potato Crumble Topped Muffins 2
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
6-12
ingredients
-
Topping
- 1 1⁄2 tablespoons brown sugar
- 1⁄4 teaspoon cinnamon
- 1⁄4 cup flour
- 1 1⁄2 tablespoons margarine
-
Muffins
- 1 1⁄4 cups mashed cooked sweet potatoes (I used drained canned)
- 1⁄2 cup unsweetened applesauce
- 1⁄4 cup oil
- 1 cup flaked cereal (I used a combination of Smart Start and Honey Bunches of Oats)
- 2 tablespoons apple juice concentrate
- 1⁄2 cup water
- 3⁄4 cup unbleached all-purpose flour
- 3⁄4 cup whole wheat pastry flour
- 1⁄3 cup brown sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
directions
- Preheat oven to 400°F.
- Grease either 6 large or 12 small muffin cups.
- Place the brown sugar, flour and the cinnamon in a small bowl, cut in until it resembles coarse cruumbs and set aside.
- Place sweet potato, applesauce, oil and cereal in a large bowl; set aside for 10 minutes or more.
- Add the water and apple juice concentrate.
- Sift the flours, sugar, baking powder and soda, salt and cinnamon into the sweet potato mixture.
- Stir until just combined.
- Divide batter evenly among muffin cups.
- Divide topping evenly among the muffins.
- Bake about 20 minutes or until a toothpick inserted in center of a muffin comes out clean.
- Cool in pan on cooling rack 5 minutes.
- Remove very carefully and cool completely on rack.
- Place in a Tupperware lined container, wrap in plastic and freeze after 1-2 days.
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RECIPE SUBMITTED BY
Shannon Holmes
Petersburg, Virginia
I am a vegetarian and I love to cook. I have been trying to incorporate whole wheat into my baked goods and have been eating much healthier foods. I really don't have a favorite cookbook, I mainly try different recipes out on the internet.