Sweet Potato Muffins

"Streusel Topped Sweet Potato Muffins!"
 
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photo by diner524 photo by diner524
photo by diner524
Ready In:
30mins
Ingredients:
20
Yields:
1 1/2 dozen
Serves:
18
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ingredients

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directions

  • Muffins:

  • Combine 1 1/4 cups oats, 1 cup flour, baking powder, baking soda, salt, 1 tsp cinnamon, and nutmeg; stir well.
  • Combine sweet potato and the next 5 ingredients; stir well. Add the sweet potato mixture to the oat mixture, stirring just until dry ingredients are moistened. Stir in 1/3 cup of the chopped pecans.
  • Spoon the batter into greased and floured muffin pans, filling three-fourths full. Sprinkle topping evenly over the batter. Bake at 400 degrees for 15 minutes or until a wooden pick inserted in the center comes out clean. Remove from pans immediately.
  • Topping:

  • Combine 1/4 cup oats, 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup chopped pecans, and 1 tsp ground sugar in a small bowl. Stir well. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Top the muffins with the mixture before baking.

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Reviews

  1. Pretty much followed the recipe on down, & though it didn't state yea or nay, I DIDN'T peel the potato! Instead I steamed it, then diced it very small before mashing it, as I wanted the flavor & nutrition from the peel to come through! Anyway, after that the muffins were a breeze (pun intended!) to make & they WERE delicious, absolutely so! Thanks for the great recipe keeper! [Made & reviewed in Everyday Is a Holiday recipe tag]
     
  2. I made these this morning for breakfast and they were so good. I had one that was still warm and I spread some cream cheese on it. I used one large sweet potato and that worked perfectly for the one cup of it mashed. I cooked mine for 14 minutes. Thanks for sharing this tasty muffin recipe. Made for ZWT 7.
     
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