Sweet Potato Muffins
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Sweet crunchy-topped muffins are a tasty addition to Christmas breakfast. Try them along with Maple Walnut Scones (recipe link below).
This recipe makes 12 servings
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| Nutritional Info | |
|---|---|
| Per muffin: | - |
| cal | 292 |
| pro | 5 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 45 g |
| fibre | 2 g |
| chol | 34 mg |
| sodium | 279 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 14% |
| vit A | 73% |
| vit C | 23% |
| folate | 25% |
Ingredients
-
1 (1-1/4 lb/625 g) sweet potato
2 cups all-purpose flour
1/2 cup packed brown sugar
1-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg
2 eggs
1/3 cup vegetable oil
1 tbsp grated orange rind
3/4 cup orange juice
Topping:
1/2 cup packed brown sugar
1/3 cup chopped pecans
3 tbsp all-purpose flour
4 tsp butter, melted
Preparation:
Prick sweet potato all over with fork. Microwave on high, turning once, for 10 to 12 minutes or until soft. Let cool.
In large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
Cut sweet potato in half. Scoop insides into separate bowl; mash until smooth. Whisk in eggs, oil and orange rind and juice until smooth. Pour over flour mixture; stir just until combined. Scoop into paper-lined or greased muffin cups.
Topping: In small bowl, mix together sugar, pecans, flour and butter until crumbly. Sprinkle over muffins.
Bake in 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 30 minutes. Let cool in pan on rack for 5 minutes. Remove from pan; let cool. (Make-ahead: Store in airtight container for up to 24 hours or freeze for up to 2 weeks.)
In large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
Cut sweet potato in half. Scoop insides into separate bowl; mash until smooth. Whisk in eggs, oil and orange rind and juice until smooth. Pour over flour mixture; stir just until combined. Scoop into paper-lined or greased muffin cups.
Topping: In small bowl, mix together sugar, pecans, flour and butter until crumbly. Sprinkle over muffins.
Bake in 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 30 minutes. Let cool in pan on rack for 5 minutes. Remove from pan; let cool. (Make-ahead: Store in airtight container for up to 24 hours or freeze for up to 2 weeks.)
Additional Information:
- Pictured with: Maple Walnut Scones
Source: Canadian Living Special Issue: Home for the Holidays 2008
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