Country Kitchen Sweet Potato Muffins

Recipe by Forget Me Not Food.

Ingredients:

• Muffins:

  • 2 baked sweet potatoes

  • 1 cup (300g) maple syrup

  • 2 eggs

  • 3 cups (360g) all-purpose flour

  • 1 cup raisins

  • 1 tbsp vanilla extract

  • 1 tsp baking soda

  • 2 tsp baking powder

  • 1 tbsp ground cinnamon

  • 1 1/2 tsp salt

• Pecan Streusel

  • 1 cup chopped pecans

  • 1/2 cup (85g) brown sugar

  • 1/3 cup melted butter

  • 1/2 tsp salt

  • 1/4 tsp nutmeg

  • 1/2 tsp cinnamon

Directions:

• Bake 2 sweet potatoes at 400º for 45 minutes.

• Turn oven up to 450º and line a muffin pan with muffin wrappers.

  • Pro Tip: To make tall muffins that don’t sink when you take them out of the oven, only use every other muffin cup in your pan.

• Remove the skin from the potatoes, chop the potatoes into smaller pieces, and place them into a food processor.

• Add maple syrup, vanilla, and eggs to the food processor and blend until evenly combined.

• In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and salt.

• Mix the dry ingredients into the sweet potato mixture and add raisins halfway through.

• In a small bowl, mix together pecans, brown sugar, melted butter, salt, nutmeg, and cinnamon.

• Fill each muffin cup to the top with batter. Top each muffin with your desired amount of pecan crumble.

• Bake muffins for 5 minutes at 450º. Then, without opening the oven door, reduce heat to 350º and bake for 15 minutes, and enjoy!