Sweet Potato Muffins

Thursday, 17 December 2009 17:43

These muffins are flavored with orange and have a crunchy nut/crumb topping. They are fantastic for breakfast or as a side for your holiday meals.

1 c. all-purpose flour
1 c. whole wheat pastry flour
2 t. baking powder
2 t. baking soda
1 t. ground cinnamon
½ t. nutmeg
½ t. allspice
1 c. cooked, sweet potatoes OR 16-ounce can yams, drained
2/3 c. packed brown sugar
2 eggs
1 c. orange juice
2 t. orange zest
1 carrot, shredded
1 t. vanilla

Crumb topping:
¼ c. packed brown sugar
¼ c. whole wheat pastry flour
1/3 c. walnuts or pecans, finely chopped 
1 t. cinnamon
3 T. cold butter

Preheat oven to 400 degrees. Lightly grease paper lined muffin tins. Mix dry ingredients of crumb topping, cut in cold butter with a pastry blender or two knives till mixture resembles corn meal. In a large bowl, whisk together dry ingredients. In a medium bowl, mash sweet potatoes. Add sugar, eggs, orange juice and zest, carrots and vanilla. Add liquid ingredients to dry ingredients and mix well. Fill muffin cups 2/3 full and sprinkle with crumb topping.  Bake 15-20 minutes, until tops are golden brown. Let cool and remove from tins.

Makes 16-18 muffins.