Sweet Potato Muffins with Pecan Crumble
A sweet snack or breakfast option including a unique and nutritious ingredient!
Ingredients
- 2 cups sweet potato mashed about 2 sweet potatoes
- 1 cup low fat 1% cottage cheese
- 1/4 cup orange juice
- 2 eggs
- 1 cup white whole wheat flour
- 1 cup all purpose flour
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
Pecan crumble topping
- 4 tablespoons light butter
- 1/4 cup white whole wheat flour
- 1/4 cup brown sugar
- 1/2 cup pecans finely chopped
Instructions
- Microwave sweet potatoes for about 15 minutes covered in a microwave-safe dish. Let cool for about 10 minutes.
- Preheat oven to 350°F.
- In a mixer, add mashed sweet potato, cottage cheese, orange juice and eggs. Mix on high for about 2 minutes.
- In a large bowl stir together flour, sugar, cinnamon, baking powder, baking soda, salt and ginger.
- Add dry ingredients slowly to mixer. Mix just until combined.
- Add mix to muffin pan using muffin liners (about 3/4 full).
- In a medium bowl, combine crumble topping. Using a fork, mix together until ingredients are well combined. Add crumble topping to each muffin.
- Bake for 25 minutes.
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