Sweet Potato Muffins

Streusel Topped Sweet Potato Muffins!

• Ready In: 30 mins
• Serves: 18
• Yields: 1 1/2 dozen

Ingredients

• Muffins

• 1 1⁄4 cups  regular oats, uncooked
• 1  cup all-purpose flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1  cup sweet potato, cooked and mashed
• 1  cup milk
• 3⁄4 cup brown sugar, firmly packed
• 1⁄2 cup  vegetable oil
• 1  egg, beaten
• 1  teaspoon vanilla extract
• 1⁄3 cup pecans, chopped

• Topping

• 1⁄4 cup  regular oats, uncooked
• 1⁄4 cup all-purpose flour
• 1⁄4 cup brown sugar, firmly packed
• 1⁄4 cup pecans, chopped
• 1  teaspoon ground cinnamon
• 1⁄4 cup butter

Directions

1. Muffins:
2. Combine 1 1/4 cups oats, 1 cup flour, baking powder, baking soda, salt, 1 tsp cinnamon, and nutmeg; stir well.
3. 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.
4. 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.
5. Topping:
6. 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.