Food recipes
Sweet Potato Crumble Topped Muffins 2
Sweet Potato Crumble Topped Muffins 2 Ingredients: sugars, brown spices, cinnamon, ground wheat flour, white, all-purpose, unenriched margarine, regular, 80% fat, composite, stick, without salt sweet potato, raw, unpr...
Sweet Potato Crumble Topped Muffins 2
Ingredients:
sugars, brown
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
sweet potato, raw, unprepared
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, olive, salad or cooking
honey
apple juice, canned or bottled, unsweetened, without added ascorbic acid
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
Directions:
Preheat oven to 400F.
Grease either 6 large or 12 small muffin cups.
Place the brown sugar, flour and the cinnamon in a small bowl, cut in until it resembles coarse cruumbs and set aside.
Place sweet potato, applesauce, oil and cereal in a large bowl; set aside for 10 minutes or more.
Add the water and apple juice concentrate.
Sift the flours, sugar, baking powder and soda, salt and cinnamon into the sweet potato mixture.
Stir until just combined.
Divide batter evenly among muffin cups.
Divide topping evenly among the muffins.
Bake about 20 minutes or until a toothpick inserted in center of a muffin comes out clean.
Cool in pan on cooling rack 5 minutes.
Remove very carefully and cool completely on rack.
Place in a Tupperware lined container, wrap in plastic and freeze after 1-2 days.
Ingredients:
sugars, brown
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
sweet potato, raw, unprepared
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, olive, salad or cooking
honey
apple juice, canned or bottled, unsweetened, without added ascorbic acid
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
Directions:
Preheat oven to 400F.
Grease either 6 large or 12 small muffin cups.
Place the brown sugar, flour and the cinnamon in a small bowl, cut in until it resembles coarse cruumbs and set aside.
Place sweet potato, applesauce, oil and cereal in a large bowl; set aside for 10 minutes or more.
Add the water and apple juice concentrate.
Sift the flours, sugar, baking powder and soda, salt and cinnamon into the sweet potato mixture.
Stir until just combined.
Divide batter evenly among muffin cups.
Divide topping evenly among the muffins.
Bake about 20 minutes or until a toothpick inserted in center of a muffin comes out clean.
Cool in pan on cooling rack 5 minutes.
Remove very carefully and cool completely on rack.
Place in a Tupperware lined container, wrap in plastic and freeze after 1-2 days.