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Sweet Potato-Oatmeal Muffins

  • Prep 20 min
  • Total 40 min
  • Ingredients 13
  • Servings 12

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
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
160
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
250mg
11%
Potassium
120mg
3%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
5%
Sugars
9g
Protein
4g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

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

Directions

  • 1 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.
  • 2 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).
  • 3 In small bowl, mix 1 tablespoon oats, the granulated sugar and 1/4 teaspoon cinnamon. Sprinkle over batter in each cup.
  • 4 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Serve warm.

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