Mini Sweet Potato Muffins |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 54 |
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I'm always looking for ways to healthify recipes that my husband critiques. He loves the light texture and spicy streusel of these muffins. Ingredients:
1 cup king arthur unbleached all-purpose flour |
3/4 cup king arthur premium 100% whole wheat flour |
1/2 cup sugar |
1/2 cup packed brown sugar |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1 teaspoon ground allspice |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
2 eggs, beaten |
1 cup mashed sweet potatoes |
1/2 cup water |
1/4 cup canola oil |
3 tablespoons unsweetened applesauce |
streusel: |
2 tablespoons biscuit/baking mix |
2 tablespoons quick-cooking oats |
1 tablespoon sugar |
1 tablespoon brown sugar |
1-1/2 teaspoons cold butter |
1 tablespoon finely chopped crystallized ginger |
Directions:
1. In a large bowl, combine the first nine ingredients. In another bowl, combine the eggs, potatoes, water, oil and applesauce. Stir into dry ingredients just until moistened.
2. Coat miniature muffin cups with cooking spray or use paper liners; fill two-thirds full. For streusel, combine the baking mix, oats and sugars; cut in butter until crumbly. Stir in ginger. Sprinkle over batter.
3. Bake at 350° for 10-12 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 4-1/2 dozen.
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