SWEET POTATO MUFFINS WITH MAPLE PECAN STREUSEL TOP
These are Richards favorite muffins, I only make them in the fall and winter months, not really sure why I don't make them more often i guess I think muffins are for the colder months. But hope you like these as much as we do. Just a note you can replace the wheat flour with barley, spelt, or oat flour,
Provided by Jean Romero
Categories Other Snacks
Time 40m
Number Of Ingredients 22
Steps:
- 1. Prepare streusel, preheat the oven to 375*, and grease muffin cup pans ( you will have to use two pans)
- 2. PREPARATION FOR STREUSEL Combine flour, sugar, baking powder, salt and pecans. Add butter and maple extract. Stir until combined.
- 3. For the pureed potato, bake the sweet potato in the oven until very soft, skin and puree in a food processor
- 4. Combine flour,cornstarch, baking powder, salt, and allspice in a small bowl,
- 5. In a large bowl, cream butter and honey, add eggs, maple syrup and vanilla. Whisk in milk and sweet potatoes.
- 6. Whisk dry ingredients into wet ingredients until just combined. Spoon into greased muffin pan, top with streusel topping.
- 7. Bake at 375* for 20 to 25 minutes or until muffin test done with a tooth pick.
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