Sweet Potato- Oatmeal Muffins

 

It’s been a while since I have done any baking. So when I ran across this recipe and just so happened some left over buttermilk and baked sweet potatoes, I knew I had to bake them!

These muffins were perfect for breakfast. They are not overly sweet but have a rustic, fall like flavor to them.

Hope you enjoy!

Sweet Potato- Oatmeal Muffins

Muffins:

• 1/2 cup quick-cooking oats
• 1 cup buttermilk
• 1 egg
• 1/3 cup packed brown sugar
• 1/4 cup butter, melted
• 3/4 cup finely shredded peeled sweet potato (1 small)
• 1 1/2 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

Topping:

• 1 tablespoon quick-cooking oats
• 1 tablespoon granulated sugar
• 1/4 teaspoon ground cinnamon

Cooking Instructions

1. Heat oven to 400 F. Line or grease 12 muffin tins.
2. In a large bowl, mix 1/2 cup oats and the buttermilk with fork; let stand 5 minutes. Stir in egg, brown sugar, butter, and sweet potato. Add flour, baking soda, salt, 1/4 cinnamon; stir just until dry ingredients are moistened. Divide batter evenly among muffin cups. (3/4 full)
3. In small bowl, mix 1 tablespoon oats, the granulated sugar, and the cinnamon. Sprinkle over batter in each cup.
4. Bake for 15-17 minutes or until toothpick inserted in the center comes out clean. Immediately remove from pan to wire rack. Serve warm.