Sweet Potato-Oatmeal Muffins

Ingredients

• 1/2 cup quick-cooking oats
• 1 cup buttermilk
• 1 egg, beaten
• 1/3 cup packed brown sugar
• 1/4 cup butter or margarine, melted
• 3/4 cup finely shredded peeled sweet potato (about 1 small)
• 1 1/2 cups Gold Medal® all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 tablespoon quick-cooking oats
• 1 tablespoon granulated sugar
• 1/4 teaspoon ground cinnamon

Instructions

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray bottoms with cooking spray. In 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 and 1/4 teaspoon cinnamon; stir just until dry ingredients are moistened. Divide batter evenly among muffin cups (3/4 full).
• In small bowl, mix 1 tablespoon oats, the granulated sugar and 1/4 teaspoon cinnamon. Sprinkle over batter in each cup.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Serve warm.

• Success Hint For the best flavor, look for the bright orange or red sweet potatoes.

Nutrition Information