Well this isn't the greatest photo but my kids ended up loving these muffins. They helped me make them so I thought maybe they wouldn't like them since they knew it had sweet potatoes in it, but they devoured these. I ended up making 12 large muffins, and then used the leftover muffin mix in an 8x8 pan. The kids ate the 8x8 pan almost immediately coming out of the oven. These are really good!
1 cup all-purpose flour
3/4
cup whole wheat flour (I used all-purpose flour)
I also added about 1/4 c wheat germ
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 (I omitted)
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.
Coat
miniature muffin cups (I used regular 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.
Bake
at 350° for 10-12 minutes (for mini muffins) 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 mini muffins.
No comments:
Post a Comment