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Also see Article: Louisiana Sweet Potatoes
The crumble topping adds the finishing touch to this perfect muffin, which is great for breakfast!
Makes 18 muffins.
• 1 cup old fashioned oatmeal
• 1 cup all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. nutmeg
• 1 (15 oz) can sweet potatoes (yams), drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed
• 3/4 cup light brown sugar
• 1/3 cup canola oil
• 1/4 cup skim milk
• 1 large egg
• 1 tsp. vanilla
• Crumble Topping (recipe follows)
Preheat oven to 400 degrees.
In large bowl, combine oatmeal, flour, baking powder, baking soda, cinnamon and nutmeg.
Stir in sweet potatoes, brown sugar, oil, milk, egg and vanilla, just until well moistened.
Fill muffin tins 3/4 full.
Sprinkle with Crumble Topping.
Bake 15-20 minutes.
1/4 cup old fashioned oatmeal
1/4 cup all-purpose flour
1/4 cup light brown sugar
1 tbsp. light margarine, melted
1 tsp. vanilla flavoring
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
Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org
* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
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