Sweet Potato Streusel Muffins |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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These are wonderful anytime but especially in the Fall! Canned pumpkin (not pumpkin pie mix) can be substituted for the sweet potato if you like. Ingredients:
1 1/2 cups all-purpose flour |
3/4 cup cornmeal |
1/2 cup sugar |
1/4 cup chopped peanuts |
1/4 cup golden raisin |
3 teaspoons baking powder |
1 teaspoon ground nutmeg |
2 eggs |
1 cup mashed cooked sweet potato (1 small to medium, about 10 to 12 ounces) |
2/3 cup milk |
2 tablespoons vegetable oil |
3 tablespoons packed brown sugar |
2 tablespoons chopped peanuts |
1 tablespoon butter, softened |
Directions:
1. Heat oven 400 degrees. Spray 15 regular-size muffin cups with nonstick cooking spray.
2. In medium bowl, mix flour, cornmeal, sugar, 1/4 cup peanuts, the raisins, baking powder and nutmeg.
3. In another medium bowl, beat eggs slightly. Add sweet potato, milk and oil; blend well. Add to dry ingredients all at once; stir just until dry particles are moistened. (Batter will be lumpy.) Fill muffin cups two-thirds full.
4. In small bowl, mix all topping ingredients. Sprinkle evenly over muffins. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Serve warm.
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