Sweet potato muffins with crunchy topping

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I love baking muffins and trying different recipes, meaning also, finding healthy and tasty ones. I like to look around in my kitchen and find an ingredient that would fit the bill. Yesterday was sweet potatoes, I found 2 on my counter top and after 10 min “pinteresting” I found several recipes for sweet potato muffins. But actually made my mind about one from Canadian Living, the type that had a “tested till perfect” tag on it. Because it never fails!

I also thought sweet potato muffins would be a good idea for a Christmas breakfast. Festive and healthy, the smell in the oven was just to die for. I baked a big batch and froze half to be eaten Christmas morning with our first coffee. hmmm!
They turned out moist and puffy, golden, smelling like fall and tasting like comfort. Healthy, carb conscious, diabetes friendly, filling, silky and truly, truly delicious.
For the topping, although you could go for a Streussel topping, I opted for sprinkling Maple flakes on top of them, which made them sweet enough and gently crunchy.

Sweet potatoes with crunchy topping

1 (1-1/4 lb/625 gr) sweet potato
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup packed brown sugar
1 -1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2tsp ground nutmeg
2 eggs
1/3 cup vegetable oil
1 tbsp grated orange rind
3/4 cup orange juice
12 tsp maple flakes (or granulated sugar mixed with 1 tbs cinnamon)

Prick sweet potato all over with fork. Microwave on high, turning once, for 10 to 12 minutes or until soft. Let cool.

In large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.

Cut sweet potato in half. Scoop insides into separate bowl; mash until smooth. Whisk in eggs, oil and orange rind and juice until smooth. Pour over flour mixture; stir just until combined. Scoop into paper-lined or greased muffin.

Bake in 375°F oven until cake tester inserted in centre comes out clean, for 25 to 30 minutes. Let cool in pan on rack for 5 minutes. Remove from pan; let cool.

Make-ahead: Store in airtight container for up to 24 hours or freeze for up to 2 weeks.

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Enjoy and thanks for sopping by!

More muffins recipes:

Apple and white chocolate chips muffins

Melt in your mouth blueberry muffins

Triple chocolate, diabetes friendly,carb conscious muffins

Strawberry and yogurt healthy muffins

Apple and pumpkin muffins

Super healthy apple muffins

All bran apple, cranberry muffins

Coconut and blueberry healthy muffin

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7 Comments Add yours

  1. I bet these cupcakes are really good! I made a sweet potato cornbread with 1/2 teaspoon of cinnamon. It’s the cinnamon that really compliments the flavor of the sweet potato. Sweet potatoes and cinnamon are a great combination!

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