Sweet Potato Muffins

These muffins have quickly moved to the top of our list for muffins. There is just something about them that is absolutely wonderful. Technically, they would probably make an excellent fall muffin but we've been loving them in the summer as well! My only complaint is I'm out of sweet potato puree so no more of these for us for a while.
These muffins are no harder to put together than any other muffin. The only possible additional step is the topping but don't skip the topping! It really adds to the muffins and since I eliminated the butter and extra sugar when I modified it from the original recipe I don't feel it's too unhealthy. :)

Sweet Potato Muffins
 Print Recipe
Yields: 12 muffins

Ingredients:
Muffins
1 cup flour
3/4 cup whole wheat flour
1/2 cup sugar
1/2 cup brown sugar
1 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp baking soda
2 eggs
1 cup mashed sweet potatoes
1/2 cup water
1/4 cup canola oil
Topping
2 T oats
1 T brown sugar
1/4 tsp cinnamon
1/4 tsp ginger

Directions:
   1.  Preheat oven to 350.
   2.  In a large bowl, combine flours, sugars, baking powder, cinnamon, nutmeg, salt and baking soda. Add eggs, sweet potatoes, water and oil; mix just until moistened.
   3. Fill muffin cups, dividing batter evenly among 12 cups.
   4.  In a small bowl combine topping ingredients. Spoon 1 T of topping over each muffin; gently press down with back of spoon.
   5.  Bake at 350 for 18 minutes or until a knife or toothpick comes out clean.

Adapted from: Taste of Home 

This is linked to Tasty Tuesday and URS.