Sweet Potato Muffins

by admin on March 12, 2010

29-ounce can sweet potatoes, drained and mashed with fork
2 eggs
2 1/3 cups oatmeal
1 teaspoon vanilla extract
2 cups all purpose flour
3/4 cup pecans, chopped
2 1/4 teaspoons cinnamon
1 teaspoon each baking soda, salt, nutmeg
1 1/3 cups brown sugar, packed (I use dark)
1/2 cup milk

Combine oatmeal, flour, pecans, baking powder, cinnamon, baking soda, salt and nutmeg. Add mashed sweet potatoes, brown sugar, oil, milk, eggs and vanilla. Mix thoroughly. Divide batter evenly among 15 large greased muffin cups; fill 3/4 full. Add toppings.


1/2 cup oatmeal
1/2 cup all-purpose flour
1 1/2 cups brown sugar, packed
1/2 cup pecans, chopped
1/2 cup butter, room temperature
1 teaspoon cinnamon

Combine all ingredients until a coarse, crumbs texture is obtained. Sprinkle evenly over unbaked muffins. Bake at 400 degrees for 24-26 minutes.

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