Moist, spicy and delicious! These muffins are perfect for a holiday brunch, a hostess gift or yummy snack. Perfect for using up leftover baked sweet potato!

Makes 12 large muffins

Ingredients:

1 cup mashed, cooked sweet potato
1 cup grated sweet apple (Pink Lady are good)
1/2 cup canola oil
1/2 cup sugar
1/4 cup pure maple syrup
1 egg
1 tsp. vanilla extract
2 cups all purpose unbleached flour
1 1/2 tsp baking powder
1/4 tsp baking soda
3 tsp. pumpkin pie spice
1/2 tsp salt
2/3 cups milk
1 Tablespoon apple cider vinegar
2/3 cup chopped walnuts
2/3 cup raisins
Streusel Topping (see note)

Combine the milk with the apple cider vinegar, set aside.

Combine the flour, baking powder, baking soda, salt and spices. Set aside

Beat the sweet potatoes, grated apples, oil, sugar, maple syrup,egg, vanilla and milk/vinegar mixture until nearly smooth.

Stir in the combined dry ingredients.

Divide evenly into prepared muffin pan. Top each muffin with about 1T. streusel topping.

Bake at 375 for 25-30 minutes, or until a pick inserted into the center comes out clean. Cool 10 minutes in tins, then remove to cooling rack. Freezes well, if you have any leftover!

Note: Streusel Topping....makes a large batch, which can be made ahead and stored in the freezer.

1 stick (1/2 cup) butter
1 cup brown sugar, packed
1 cup all purpose flour
2 teaspoons cinnamon

Mix until crumbly. Store in a freezer bag and use whenever needed.

Search:
Browse all recipes