Sweet crunchy-topped muffins are a tasty addition to Christmas breakfast. Try them along with Maple Walnut Scones (recipe link below).
- Portion size 12 servings
- Credits : Canadian Living Special Issue: Home for the Holidays 2008
MethodPrick 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.)
Nutritional facts Per serving: about
- Sodium 279 mg
- Protein 5 g
- Calories 292.0
- Total fat 11 g
- Cholesterol 34 mg
- Saturated fat 2 g
- Total carbohydrate 45 g
- Iron 14.0
- Folate 25.0
- Calcium 5.0
- Vitamin A 73.0
- Vitamin C 23.0