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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | wheat flour, wholewheat | 1 | teaspoon | baking soda | 1/2 | teaspoon | salt | 1 | teaspoon | cinnamon, ground | 1/2 | teaspoon | cloves, ground | 1/2 | teaspoon | ground ginger | 1/2 | teaspoon | nutmeg | 1 1/2 | cups, cubes | Sweetpotato | 1 | tablespoon | oil, vegetable | 2 | large | eggs | 1 | teaspoon | vanilla extract | 3/4 | cups | honey | 3/4 | cup (8 fl oz) | Yogurt, plain, low fat | 1/4 | cup | old-fashioned rolled oats | 1/4 | cup, unpacked | brown sugar | 1/4 | cup, sliced | almonds | 1 | teaspoon | cinnamon, ground |
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Steps
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Sequence
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Step
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| | 1 | In a large bowl, combine flour, baking soda, salt, 1 tsp cinnamon, cloves, ginger, and nutmeg. Stir with whisk to combine. | | 2 | In a medium bowl, mash the baked sweet potato (be sure you take the skin off, first). Add the oil, lightly beaten eggs, vanilla extract, honey, and yogurt. Mix thoroughly. | | 3 | Combine oats, brown sugar, almonds, and 1 tsp cinnamon in a food processor or blender, and process until roughly ground- do not over process. Set mixture aside- this will be the muffin topping. | | 4 | Pour the sweet potato mixture into the flour mixture. Stir just until combined. Do not over stir. Some lumps and fine streaks of flour are expected. | | 5 | Prepare muffin tin with grease or paper cups. Fill cups 2/3 full with muffin batter. Top with oat mixture. Bake in a preheated 350 degree oven for 12-14 minutes, or until a toothpick inserted in the center comes out clean. |
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