All of the goodness of the holiday dish, in a moist, delicious muffin!
A few weeks ago, I cooked up a pulled pork lunch for “the guys” in our troop. I had intended to make a certain kind of cupcakes that morning to take to them, but realized that I was missing a key ingredient, and didn’t have time to run to the store. So I headed to the pantry, and saw that I had a couple cans of organic Sweet Potatoes that I had snatched up when they went on sale at the holidays. Right away, I knew just what I was going to do. As I started making the batter, I decided that since these were sweet potato muffins, they needed a topping like sweet potato casserole. I ended up making these muffins 2 more times in the next couple weeks, as my family inhaled them.
To begin, preheat your oven to 350 degrees. Line 2 standard muffin pans with papers.
In a bowl, combine 3 c flour, 2 tsp baking soda, 1 tsp cinnamon, 1 1/2 tsp salt, 1/4 tsp allspice, and 1/2 tsp nutmeg. Stir it all together and set it aside.
In your mixing bowl beat together 4 eggs.
Mix in 2 cups sugar, 1/2 c apple sauce, 1/2 c extra virgin olive oil (or vegetable oil) and 14 ounces of pureed Sweet Potato.
When it is all combined, stir in your dry ingredients, and mix until just combined.
Once it is mixed, scoop the batter into the muffin cups. Now for the topping.
In a food processor, combine 1 cup of pecans, 1/4 c flour, 1/4 c cold butter, 3/4 c brown sugar and 1 tsp cinnamon. Pulse them together until combined.
Sprinkle some of the lovely mixture over the top of each muffin.
Bake for 18-20 minutes or until they test done with a toothpick. Cool for a few minutes on a rack.