The crumble topping adds the finishing touch to this tasty muffin, which is great for breakfast.

Oatmeal Sweet Potato Muffins

Muffins:

1 cup old fashioned oatmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (15-ounce) can sweet potatoes (yams), drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed
3/4 cup firmly packed light brown sugar
1/3 cup canola oil
1/4 cup skim milk
1 large egg
1 teaspoon vanilla extract

 

Crumble Topping:

1/4 cup old fashioned oatmeal
1/4 cup all-purpose flour
1/4 cup firmly packed light brown sugar
1 tablespoon light margarine, melted
1 teaspoon vanilla extract

1. Preheat oven to 400°F (205°C).
2. In large bowl, combine oatmeal, flour, baking powder, baking soda, cinnamon and nutmeg.
3. In another bowl, combine sweet potatoes, brown sugar, oil, milk, egg and vanilla. Add sweet potato mixture to flour mixture and mix until just moistened.
4. Fill greased muffin tins 3/4 full. Sprinkle with Crumble Topping.
5. For Crumble Topping: In a bowl, mix together oatmeal, flour and sugar. With a fork, mix in margarine and vanilla until crumbly.
6. Bake 15 to 20 minutes.

Makes 18 muffins.

Per serving: CAL 158.7 (29% from fat); FAT 5.207g; PROTEIN 2.343g; CARB 26g; CHOL 11.84mg; SODIUM 81mg

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe provided courtesy of Louisiana Sweet Potato Commission.