The crumble topping adds
the finishing touch to this perfect muffin, which is great for
breakfast!
Oatmeal Sweet
Potato Muffins
- 1 cup old fashioned oatmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (15-ounce) can sweet potatoes (yams), drained and mashed or
1 cup fresh sweet potatoes, cooked and mashed
3/4 cup firmly packed light brown sugar
1/3 cup canola oil
1/4 cup skim milk
1 large egg
1 teaspoon vanilla extract
- Crumble Topping (recipe
follows)
- Preheat oven to 400*F.
- In large bowl, combine
oatmeal, flour, baking powder, baking soda, cinnamon and nutmeg.
- In another bowl, combine
sweet potatoes, brown sugar, oil, milk, egg and vanilla. Add
sweet potato mixture to flour mixture and mix until just moistened.
- Fill greased muffin tins
3/4 full. Sprinkle with Crumble Topping.
- Bake 15 to 20 minutes.
Makes 18 muffins.
- Crumble Topping
1/4 cup old fashioned oatmeal
1/4 cup all-purpose flour
1/4 cup firmly packed light brown sugar
1 tablespoon light margarine, melted
1 teaspoon vanilla extract
- In a bowl, mix together oatmeal, flour
and sugar. With a fork, mix in margarine and vanilla until crumbly.
Per serving: CAL 158.7 (29% from fat);
FAT 5.207g; PROTEIN 2.343g; CARB 26g; CHOL 11.84mg; SODIUM 81mg
Created by Louisiana Sweet Potato Commission
spokesperson, Holly Clegg.
Recipe provided courtesy
of Louisiana Sweet Potato Commission.
