Sweet Potato Streusel Muffins
- 1/3 cup Domino® Light Brown Sugar
- 1/3 cup pecans, chopped
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3 tablespoons butter or margarine, cold
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 eggs
- 1 cup firmly packed Domino® Light Brown Sugar
- 1/2 cup vegetable oil
- 1 can (16 oz.) sweet potatoes, drained and mashed
In a small bowl, combine sugar, chopped pecans, flour and cinnamon. Cut in butter until mixture is crumbly.
Preheat oven to 350°F. Grease 12 medium muffin cups or line with paper baking cups.
In large mixing bowl, combine flour, baking powder, cinnamon, salt, cloves and nutmeg; whisk lightly to blend.
In medium mixing bowl, beat together eggs, brown sugar and oil on medium speed until creamy. Beat in sweet potato; combine well.
Add dry ingredients to sweet potato mixture in two batches, beating on low speed for about 1 minute after each addition. Mix just until blended; do not overbeat. Spoon into prepared muffin cups. Sprinkle with streusel topping.
Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.
Canned pureed pumpkin can be substituted for canned sweet potato.
Muffins, like quick breads, become tough if they are overmixed. Combine the ingredients just until the dry ingredients are moistened.
To freeze muffins, wrap tightly in heavy foil or place in freezer bags and freeze up to 3 months. To reheat frozen muffins, wrap in heavy foil. Heat in 300°F oven 15 to 18 minutes for medium muffins.