Sweet Potato Oatmeal Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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These delicious, moist muffins came from the Practical Produce Cookbook. I played around with some of the ingredients(mainly because I was too lazy to go down in the basement to get the other bag of all-purpose flour) substituting some whole wheat flour and quick oats for some of the all-purpose flour it called for, and using light brown sugar in place of half of the white sugar. This is a kid-pleaser, with or without the topping. The original recipe states it makes 12 regular-sized muffins. I got 36 mini muffins from it. Ingredients:
1 cup mashed sweet potatoes |
1 cup milk |
1 egg, beaten |
1/4 cup butter, melted |
3/4 cup all-purpose flour |
3/4 cup whole wheat flour |
1/2 cup quick oats |
1/4 cup white sugar |
1/4 cup light brown sugar |
2 teaspoons baking powder |
1 1/2 teaspoons cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon salt |
2 tablespoons light brown sugar |
2 tablespoons chopped walnuts (optional) |
1 tablespoon whole wheat flour |
1 tablespoon butter |
1/4 teaspoon cinnamon |
Directions:
1. Beat sweet potatoes, milk and egg until smooth; add butter.
2. Combine flour, oats, sugar, baking powder, spices and salt.
3. Stir into sweet potato mixture just until blended.
4. Divide batter evenly among paper-lined or greased muffin tins.
5. Combine remaining ingredients and sprinkle on top, pressing tightly.
6. Bake at 400F for 20-25 minutes.
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