Whole Wheat Sweet Potato Muffins
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
45
Spice
38
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cups
Whole Wheat Flour1 tsp
Baking Soda1 tsp
Salt1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Ground Ginger1 tsp
Ground Cloves1 cup
Vegetable Oil1 tsp
Vanilla Extract1 cup
Honey1 cup
Oatmeal1 cup
Brown Sugar1 cup
Almond1 tsp
CinnamonDirections:
1
Preheat an oven to 400 degrees F (200 degrees C)
2
Grease 16 muffin cups, or line with paper muffin liners; set aside
3
Prick sweet potato several times with a fork and place onto a baking sheet
4
Bake the sweet potato in the preheated oven until easily pierced with a fork, about 40 minutes
5
When the potato is cool enough to handle, peel and mash
6
Reduce the oven temperature to 350 degrees F (175 degrees C)
7
Whisk together the flour, baking soda, salt, the 1 teaspoon cinnamon, nutmeg, ginger, and cloves
8
Stir in the vegetable oil, eggs, vanilla, honey, yogurt, and mashed sweet potato, just until all ingredients are moistened
9
Spoon batter evenly into prepared muffin cups
10
Blend together the oatmeal, brown sugar, almonds, and the remaining 1 teaspoon cinnamon in a food processor or blender
11
Sprinkle topping over unbaked muffins
12
Bake muffins in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 15 minutes