Sweet Potato Muffins

With the passing of Thanksgiving, I ended up with about half of my sweet potatoes uneaten. So, I made some yummy, yummy health(ish) muffins with them!

Note: Since my sweet potatoes already had spices and brown sugar in them from Thanksgiving, I skipped those ingredients.

Sweet Potato Muffins

recipe from October/November 2010 Taste of Home

1 c all-purpose flour

3/4 c whole wheat flour

1/2 c sugar

1/2 c packed brown sugar

1 tsp baking powder

1 tsp ground cinnamon

1 tsp ground allspice

1/2 tsp salt

1/4 tsp baking soda

2 eggs, beaten

1 cup mashed sweet potatoes

1/2 cup water

1/4 c canola oil

3 tbsp unsweetened applesauce (I just used extra oil instead)

streusel:

2 tbsp biscuit/baking mix

2 tbsp quick-cooking oats

1 tbsp sugar

1 tbsp brown sugar

1 1/2 tbsp brown sugar

In large bowl, combine first nine ingredients. In another bowl, combine the eggs, potatoes, water, oil and applesauce. Stir into dry ingredients just until moistened.

Fill paper-lined muffin tins 2/3s full. For streusel, combine the baking mix, oats, and sugars; cut in butter until crumbly. Sprinkle over batter.

Bake at 350 degrees for 11-13 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.