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This spicy sweet potato muffin with a crumbly oatmeal walnut topping will garner rave reviews.
Also see Article: Louisiana Sweet Potatoes
Makes 12 to 14 muffins.
• 1 3/4 cups all purpose flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 egg
• 1 egg white
• 1 (15-oz.) can sweet potatoes (yams), drained and mashed or 1 cup mashed sweet potatoes
• 2 Tbl dark molasses
• 1/2 cup buttermilk
• Topping, (recipe follows)
In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg.
In a small bowl mix together the egg, egg white, sweet potatoes, molasses and buttermilk.
Make a well in the center of the dry ingredients and add the egg mixture, stirring just until well moistened.
Transfer batter to prepared muffin tins and top with Crumble Topping (recipe follows).
Bake for 15 to 20 minutes or until muffins are lightly browned.
• 1/4 cup light brown sugar
• 2 tablespoons all purpose flour
• 1 tablespoon butter or margarine, melted
• 1/3 cup old fashioned oatmeal
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts
In a bowl, mix together the brown sugar, flour, butter, oatmeal, vanilla and walnuts until crumbly.
Per serving: CAL 198 (20% from fat); FAT 5g; PROTEIN 4g; CARB 36g; CHOL 18mg; SODIUM 121mg; SATURATED FAT 1g; DIETARY FIBER 2g
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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