Recipe Name Sweet Potato Muffins Submitted by help007 Recipe Description Incredibly moist, with an excellent balance of flavors Quantity 16 Quantity Unit muffins Prep Time (minutes) 20 Cook Time (minutes) 15 Ready In (minutes) 35

Ingredients Amount Measure 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 Steps Sequence Step 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.