Sweet Potato And Apple Muffins
Instructions:
- 1 cup of flour
- 1 cup of wheat flour
- 1-1/2 cups of sugar
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 2 teaspoons of pumpkin pie spice
- 1 – 15 ounce can of sweet potatoes, drained
- 1 egg
- 1/2 cup of evaporated milk
- 1/3 cup of vegetable oil
- 1 cup of finely chopped, peeled apple
- For the topping:
- 2 tablespoons of f lour
- 1/4 cup of packed brown sugar
- 1/2 teaspoon of ground cinnamon
- 2 tablespoons of butter
- 3 tablespoons of finely chopped p ecans
- Preheat oven to 350 degrees.
- In a medium bowl, combine the flours, sugar, baking soda, baking powder, salt and pumpkin pie spice.
- In a large bowl, beat the sweet potatoes until mashed.
- Add the egg and beat until well b lended and the mixture is smooth. Stir in the evaporated milk, vegetable oil and apples.
- Next, stir in the flour mixture and mix until just combined and moi stened.
- Evenly spoon batter into greased or paper -lined muffin tins.
- For topping, combine the 2 tablespoons of flour, brown sugar and cinnamon.
- Cut in the butter until the mixture resembles coarse crumbs. Stir in pecans.
- Sprinkle topping over the muffin batter and bake for 18 to 20 minutes or until done.