Adapted from: Pillsbury Christmas 2008
Ingredients:
1½ cups all-purpose flour
¾ cup cornmeal
½ cup granulated sugar
¼ cup chopped almonds
¼ cup raisins
3 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon rum extract
2 eggs
1 cup mashed cooked sweet potato (about 10-12oz.)
2/3 cup buttermilk
2 tablespoons vegetable oil
Topping:
3 tablespoons packed brown sugar
2 tablespoons chopped almonds
1 tablespoon butter - softened
Preheat oven 375 degrees:
Soak the raisins in the teaspoon of rum extract.
In medium bowl, mix flour, cornmeal, granulated sugar, ¼ cup almonds, baking powder, soaked raisins and nutmeg.
In medium bowl, beat eggs slightly. Add sweet potato, buttermilk and oil blend well. Add to dry ingredients all at once and stir just until dry particles are moistened. (Batter will be lumpy). Fill muffin cups 2/3 full.
In small bowl, mix all topping ingredients. Sprinkle evenly over muffins.
Bake 20-25 minutes or until toothpick inserted in center comes out clean.
These muffins go great with dinner or as a snack with tea or coffee.
Enjoy and Cook with much Love,
Catherine
Check out this recipe at KeyIngredient!
Sweet Potato Streusel Muffins
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Cinnamon-Girl♥ says
What a delicious sounding muffin Catherine! I wish I had some on hand I would make them for a breakfast treat.
Joanne says
You have absolutely won my heart with these. Sweet potato and stresel in one muffin. I really can't think of anything better.
Simply Delicious says
I love sweet potato. We have a lot of that here. Your muffin looks yummy!
Have a great weekend.
Velva says
These potato muffins have my name all over them. Those are beautiful. No doubt the muffins are quite moist which really makes them delicious!
MaryMoh says
I love sweet potatoes. These just look sooo....goood....mmmm
Angie's Recipes says
These look and sound awesome!
Chef E says
These sound good...I have some white sweet potatoes I picked up, which normally you do not find them this far north, but was happy...hmmm will adapted the recipe for them!