Sweet Potato Oatmeal Muffins

(12 servings) Printable Version

1 cup mashed sweet potatoes
1 cup milk
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup quick oats
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup butter - softened
1 large egg
2 teaspoons baking powder
1 and 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
For The Topping:
2 Tablespoons light brown sugar
2 Tablespoons walnuts or pecans - chopped
1 Tablespoon butter - softened
1/2 teaspoon cinnamon

Prepare 12 regular muffin cups with muffin papers or a light coating of cooking spray.

In a small bowl or cup, prepare the topping by mixing together all topping ingredients. Set aside.

Preheat oven to 400 degrees.

In a large bowl, sift together the flour, oats, baking powder, baking soda, cinnamon, nutmeg and salt.

In a separate medium bowl, beat the mashed sweet potato with the milk, egg and butter until smooth.

Add potato mixture to the dry ingredients and mix until just combined and moistened.

Spoon batter into prepared muffin cups, filling each a touch more than 2/3 full.

Sprinkle topping evenly over the muffins.

Bake for 20 to 25 minutes until golden brown. If a toothpick inserted into the center of a muffin comes out dry (no batter), the muffins are done.

Great use for leftover sweet potatoes. You can always quickly make mashed sweet potatoes by microwaving them until soft and mashing. Allow them to cool to room temperature before using.

Mr Breakfast would like to thank jeffery for this recipe.

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