Oatmeal Sweet Potato Muffins

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For breakfast, snack or when you want a hearty treat with the goodness of sweet potatoes and an oatmeal crumb topping. Oatmeal Sweet Potato Muffins

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Ingredients:

1 cup old fashioned oatmeal
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 (15 oz) can sweet potatoes (yams), drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed
3/4 cup light brown sugar
1/3 cup canola oil
1/4 cup skim milk
1 large egg
1 tsp. vanilla

Crumble Topping
1/4 cup old fashioned oatmeal
1/4 cup all-purpose flour
1/4 cup light brown sugar
1 tbsp. light margarine, melted
1 tsp. vanilla flavoring
In a bowl, mix together oatmeal, flour and sugar. With a fork, mix in margarine and vanilla until crumbly.Directions for muffins:
Preheat oven to 400 degrees. Line muffin tins with cupcake liners.
In large bowl, combine oatmeal, flour, baking powder, baking soda, cinnamon and nutmeg. Stir in sweet potatoes, brown sugar, oil, milk, egg and vanilla, just until well moistened. Fill muffin tins 3/4 full. Sprinkle with Crumble Topping. Bake 15-20 minutes. Makes 18 muffins.

Nutrition (based in 18 muffins per recipe): Per serving: CAL 158.7 (29% from fat); FAT 5.207g; PROTEIN 2.343g; CARB 26g; CHOL 11.84mg; SODIUM 81mgcalories for 12 muffins 240

by Louisiana Sweet Potato Commission spokesperson, Holly Clegg

NOTES:

• I made 12 muffins and baked 25 minutes.They were average sized muffins so I assume the 18 per the recipe would be very small.
• After scrubbing and pricking sweet potatoes, I bake them in a 400 degree oven on a baking dish lined with foil until the sugars ooze from the slits from the knife (45-60 minutes). When cool enough to handle, I remove the skins and mash the potato with a fork.  I measure 1-cup servings and spoon into pint-size freezer bags and press flat; then freeze.