WHOLE WHEAT SWEET POTATO MUFFINS

Whole Wheat Sweet Potato Muffins image

Provided by Sharon Colyer

Time 1h35m

Number Of Ingredients 18

1 medium sweet potato
2 c whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1/4 c vegetable
2 large eggs, lightly beaten
1 tsp vanilla extract
1 c honey
1 (6 oz) container vanilla yogurt (or vegetarian replacement)
******TOPPING******
1/2 c oatmeal
1/2 c packed brown sugar
1/2 c almonds
1 tsp cinnamon

Steps:

1. Preheat oven to 400°F. Grease 16 muffin cups, or line with paper liners; set aside.
2. Prick sweet potato several times, with a fork, and place onto a baking sheet. Bake, until easily pierced with a fork, about 40 minutes. When the potato is cool enough to handle, peel and mash. Reduce oven heat to 350°F.
3. Whisk together next 7 ingredients. Stir in the remaining items, plus the mashed sweet potato, just until items are moistened. Spoon batter evenly, into prepared muffin cups.
4. TOPPING: Blend together the oatmeal and next 3 items, in a food processor or blender. Sprinkle topping over unbaked muffins.
5. Bake, until golden and the tops spring back, when lightly pressed, 12-15 minutes. Makes 16 muffins. Nutrition: One muffin 233 cal, 6.9 g fat (1.1 g sat), 27 mg chol, 182 mg sod, l84 mg potassium, 41.1 g carg, 3.1 g fiber, 4.8 g protein.