SWEET POTATO OATMEAL MUFFINS
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.
Provided by Sonata
Categories Quick Breads
Time 40m
Yield 36 muffins, 12-16 serving(s)
Number Of Ingredients 18
Steps:
- Beat sweet potatoes, milk and egg until smooth; add butter.
- Combine flour, oats, sugar, baking powder, spices and salt.
- Stir into sweet potato mixture just until blended.
- Divide batter evenly among paper-lined or greased muffin tins.
- Combine remaining ingredients and sprinkle on top, pressing tightly.
- Bake at 400F for 20-25 minutes.
Nutrition Facts : Calories 195.1, Fat 6.5, SaturatedFat 3.8, Cholesterol 31.1, Sodium 241.5, Carbohydrate 31.4, Fiber 2.3, Sugar 12.6, Protein 4
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