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Country Muffins

1 1/4 cups old-fashioned rolled oats -- divided
1 1/4 cups all-purpose flour -- divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 can sweet potatoes or yams - (15 oz) -- drained, mashed
1 cup light brown sugar - (packed) -- divided
1/3 cup vegetable oil
1/4 cup skim milk
1 egg
2 teaspoons vanilla extract -- divided
1 tablespoon butter -- melted

Preheat the oven to 400 degrees. Line 12 muffin cups with paper baking cups.

In a large bowl, combine 1 cup oats, 1 cup flour, the baking powder, baking soda, cinnamon, and nutmeg; mix well.

Stir in the sweet potatoes, 3/4 cup brown sugar, oil, milk, egg, and 1 teaspoon vanilla; mix until well moistened. Fill the muffin cups 3/4 full with the batter.

In a medium bowl, combine the remaining 1/4 cup oats, 1/4 cup flour, 1/4 cup brown sugar, 1 teaspoon vanilla, and the butter; mix well and sprinkle over the batter.

Bake for 15 to 20 minutes, or until golden. Serve warm or allow to cool.

This recipe yields 12 muffins.

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