Sweet Potato Streusel Muffins

These muffins have it all--nuts, raisins, and spices wrapped in a flavorful cake with a crunchy nut topping. From eatbetteramerica.

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(3 Ratings)

3 Ratings

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Member Reviews (1)

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PREP TIME
25 Min
TOTAL TIME
45 Min
SERVINGS
15

Muffins

1 1/2: cups Gold Medal® all-purpose flour

3/4: cup cornmeal

1/2: cup granulated sugar

1/4: cup chopped peanuts

1/4: cup golden raisins

3: teaspoons baking powder

1: teaspoon ground nutmeg

2: eggs

1: cup mashed cooked sweet potato (1 small to medium; about 10 to 12 oz)

2/3: cup milk

2: tablespoons vegetable oil

Topping

3: tablespoons packed brown sugar

2: tablespoons chopped peanuts

1: tablespoon butter or margarine, softened

1 Heat oven to 400°F. Spray 15 regular-size muffin cups with cooking spray. In medium bowl, mix flour, cornmeal, granulated sugar, 1/4 cup peanuts, the raisins, baking powder and nutmeg.
2 In medium bowl, beat eggs slightly. Stir in sweet potato, milk and oil until well blended. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Batter will be lumpy.) Fill muffin cups 3/4 full.
3 In small bowl, mix topping ingredients. Sprinkle evenly over muffins.
4 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan. Serve warm.

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Expert Tips

If you like, substitute canned pumpkin (not pumpkin pie mix) for the sweet potato.

For an indulgent dessert or treat, split the muffins in half and spread with cream cheese frosting.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Muffin)

Calories 200

(Calories from Fat 50),

Total Fat 6g

(Saturated Fat 1 1/2g,
Trans Fat 0g),

Cholesterol 30mg;
Sodium 135mg;
Total Carbohydrate 32g

(Dietary Fiber 1g,
Sugars 13g),

Protein 4g;

Percent Daily Value*:

Vitamin A 60 %;
Vitamin C 0 %;
Calcium 8 %;
Iron 8 %;

Exchanges:

1 1/2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 1 of 1 Reviews View All

Posted 2/27/2012 10:25:10 AM REPORT ABUSE Laurenzstamper said:

Rating:

Amazing! I didn't have cornmeal or peanuts so I substituted 1/2 c oats and used chopped walnuts instead. These are sweet enough for breakfast yet no too sweet to serve with dinner. Also substituted egg beaters for one of the eggs and they came out moist and fluffy!