- PAM® Original No-Stick Cooking Spray
- 1 medium sweet potato
- 3/4 cup firmly packed brown sugar, divided
- 1/2 cup chopped pecans
- 5 tablespoons Pure Wesson® Vegetable Oil, divided
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup almond milk
- 1 egg
- Preheat oven to 375 degrees F. Spray 12-cup regular muffin pan with cooking spray; set aside. Pierce sweet potato with a fork 6 to 8 times; microwave on HIGH 5 minutes or until tender.
- Meanwhile, stir together 1/4 cup brown sugar, pecans and 1 tablespoon oil in small bowl until just moistened but still crumbly; set aside. In another small bowl stir together flour, remaining 1/2 cup brown sugar, baking powder, salt, cinnamon and nutmeg; set aside.
- Carefully scoop flesh of sweet potato in blender container; discard skin. Add almond milk, egg and remaining 4 tablespoons oil; blend until smooth. Add dry ingredients to blender and blend just until moistened, scraping down sides as needed.
- Divide batter evenly between prepared muffin cups. Sprinkle with pecan mixture. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove and serve warm or cool completely on wire rack.
05/13/2018
recipepes.com
Sweet Potato Muffins with Pecan Streusel, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
