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Mini Sweet Potato Muffins

Mini Sweet Potato Muffins
I'm always looking for ways to "healthify" recipes that my husband critiques. He loves the light texture and spicy streusel of these muffins. —Meredith Hedeen, New Kensington, Pennsylvania
54 ServingsPrep: 35 min. Bake: 10 min./batch

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 eggs, beaten
  • 1 cup mashed sweet potatoes
  • 1/2 cup water
  • 1/4 cup canola oil
  • 3 tablespoons unsweetened applesauce
  • STREUSEL:
  • 2 tablespoons biscuit/baking mix
  • 2 tablespoons quick-cooking oats
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 1-1/2 teaspoons cold butter
  • 1 tablespoon finely chopped crystallized ginger

Directions

  • In a large bowl, combine the first nine ingredients. In another bowl,
  • combine the eggs, potatoes, water, oil and applesauce. Stir into dry
© Taste of Home 2013

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Mini Sweet Potato Muffins (continued)

Directions (continued)

  • ingredients just until moistened.
  • Coat miniature muffin cups with cooking spray or use paper liners;
  • fill two-thirds full. For streusel, combine the baking mix, oats and
  • sugars; cut in butter until crumbly. Stir in ginger. Sprinkle over
  • batter.
  • Bake at 350° for 10-12 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 5 minutes before removing from
  • pans to wire racks. Yield: 4-1/2 dozen.
Nutrition Facts: 1 muffin equals 51 calories, 1 g fat (trace saturated fat), 8 mg cholesterol, 45 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 starch.
© Taste of Home 2013