Sweet Potato Crumble Topped Muffins

Total Time
26mins
Prep 6 mins
Cook 20 mins

I have been making a lot of muffins lately and here is my latest one. I love this recipe and it is easily adaptable to use other ingredients. I have been making them with food I have on hand in the pantry.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. Spray either 6 large muffin baking cup pan or 12 small muffin cups with cooking spray.
  3. Make the topping, combine flour, cinnamon and sugar, cutting in margarine until mixture resembles coarse crumbs and set aside.
  4. In a large bowl, mix together the cereal, sweet potato puree applesauce and maple syrup.
  5. Set aside for 5 minutes, or until cereal is softened.
  6. Once cereal is soft, add the oil and vanilla.
  7. Stir together flours, sugar, baking powder, baking soda, salt, cloves, allspice, nutmeg and cinnamon in a medium bowl and set aside.
  8. Add the flour mixture to the sweet potato mixture, stirring until combined, you will need to add soy milk to make it not such a stiff dough.
  9. Divide the mixture to muffin cups evenly.
  10. Sprinkle the muffins evenly with the topping.
  11. Bake for about 20 minutes, until golden and a toothpick inserted into the center of a muffin comes out clean.
  12. Place on cooling rack, cover with a tea towel for 5 minutes.
  13. After the five minutes, run a butter knife around the muffins, then remove very carefully, they are very soft and delicate.
  14. Cool completely, place in tupperware lined with a paper towel.
  15. Freeze after 1-2 days, wrapped in plastic wrap.

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