Country Sweet Potato Muffins

By prairiemama

Move over blueberry and cranberry muffins! There's a new muffin making a name for itself. These country-style sweet potato muffins have the comforting tastes of a pumpkin pie with a hearty yet delicate, moist texture.

Ingredients

• 1 1/4 cups old-fashioned rolled oats, divided
• 1 1/4 cups all-purpose flour, divided
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 (15-ounce) can sweet potatos or yams,
• drained and mashed
• 1 cup packed light brown sugar, divided
• 1/3 cup vegetable oil
• 1/4 cup skim milk
• 1 egg
• 2 teaspoons vanilla extract, divided
• 1 tablespoon butter, melted

Preparation

Step 1

1.Preheat oven to 400°F. Line 12 muffin cups with paper baking cups.

2.In a large bowl, combine 1 cup oats, 1 cup flour, the baking powder, baking soda, cinnamon, and nutmeg; mix well.

3.Stir in the sweet potatoes, 3/4 cup brown sugar, the oil, milk, egg, and 1 teaspoon vanilla; mix until well moistened. Fill muffin cups 3/4 full with batter.

4.In a medium bowl, combine remaining 1/4 cup oats, 1/4 cup flour, 1/4 cup brown sugar, 1 teaspoon vanilla, and the butter; mix well and sprinkle over batter. Bake 15 to 20 minutes, or until golden. Serve warm, or allow to cool before serving.