WHOLE WHEAT SWEET POTATO MUFFINS
This recipe came from Allrecipes. I tweaked it only slightly. I love sweet potatoes & honey! I don't think I have made a recipe with honey. But, I use it on things, like biscuits, waffles, etc. Anyway, I am looking forward to making them. I would like to put more sweet potatoes in the recipe, but don't know how that would be....
Provided by Sharon Colyer
Categories Other Breakfast
Time 1h35m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 400°F. Grease 16 muffin cups, or line with paper liners; set aside.
- 2. Prick sweet potato several times, with a fork, and place onto a baking sheet. Bake, until easily pierced with a fork, about 40 minutes. When the potato is cool enough to handle, peel and mash. Reduce oven heat to 350°F.
- 3. Whisk together next 7 ingredients. Stir in the remaining items, plus the mashed sweet potato, just until items are moistened. Spoon batter evenly, into prepared muffin cups.
- 4. TOPPING: Blend together the oatmeal and next 3 items, in a food processor or blender. Sprinkle topping over unbaked muffins.
- 5. Bake, until golden and the tops spring back, when lightly pressed, 12-15 minutes. Makes 16 muffins. Nutrition: One muffin 233 cal, 6.9 g fat (1.1 g sat), 27 mg chol, 182 mg sod, l84 mg potassium, 41.1 g carg, 3.1 g fiber, 4.8 g protein.
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