Sweet Potato & Sugared Pecan Muffins

These muffins are moist and just sweet enough...To cook the sweet potatoes for the batter, bake them in a preheated 400* oven..about 45-55 minutes or microwave them on high for 10-12 minutes or until tender..remove the skin and mash..

• Ready In: 35 mins
• Yields: 12 medium muffins

Ingredients

• TOPPING

• 1⁄4 dark brown sugar, packed
• 1⁄4 pecans, chopped

• BATTER

• 2 1⁄2 cups all-purpose flour, unbleached
• 1⁄3 dark brown sugar, packed
• 2  teaspoons baking powder
• 1  teaspoon baking soda, sieved
• 1⁄2 teaspoon salt
• 1  cup sweet potato, cooked, mashed
• 1 1⁄3 cups buttermilk
• 1⁄4 cup butter, melted
• 2  large eggs

Directions

1. Preheat oven to 400*.
2. Lightly butter 12 muffin cups or coat with nonstick spray or line with paper liners -- set aside.
3. To make the TOPPING:.
4. Stir the brown sugar and pecans together in a small bowl till blended.set aside.
5. to make the BATTER:.
6. In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt; stir until well blended.
7. In a small bowl,, whisk together all at once and fold just until evenly moistened. Do not overmix.
8. Divide the batter evely among the muffin cups. Sprinkle each muffin with 1 heaping teaspoon of the topping.
9. Bake until a toothpick inserted in the center comes out clean -- 20-22 minutes.
10. Cool on a wire rack before removing from the pan.