Sweet Potato Streusel Muffins
Source of Recipe
"Nana" to Bubbe & Alex
1 1/2 cups - all purpose flour
2 teaspoons - baking powder
1 teaspoon - ground cinnamon
1/2 teaspoon - salt
1/2 teaspoon - ground cloves
1/4 teaspoon - ground nutmeg
2 - eggs
1 cup - firmly packed, Light Brown Sugar
1/2 cup - vegetable oil
1 - (16 oz.) can sweet potatoes, drained and mashed (3/4 cup)
Streusel Topping (recipe follows)
Preheat oven to 350° F. Grease 12 medium muffin cups or line with
paper baking cups.
In large mixing bowl, combine flour, baking powder, cinnamon, salt,
cloves and nutmeg; whisk lightly to blend. In medium mixing bowl,
beat together eggs, brown sugar and oil on medium speed until creamy.
Beat in sweet potato; combine well.
Add dry ingredients to sweet potato mixture in two batches, beating
on low speed for about 1 minute after each addition. Mix just until
blended. Do not overbeat. Spoon into prepared muffin cups. Sprinkle
with streusel topping.
Streusel Topping: In a small bowl, combine sugar, chopped pecans,
flour and cinnamon. Cut in butter until mixture is crumbly.
Bake 25-30 minutes or until toothpick inserted in center comes out
clean. Immediately remove from pan to cooling rack.
Makes 12 muffins
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