Sweet Potato Muffins

• Muffins
• regular oats↗1 1⁄4 cups

  uncooked

• all-purpose flour↗1 cup
• baking powder↗1 teaspoon
• baking soda↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• ground cinnamon↗1 teaspoon
• ground nutmeg↗1⁄2 teaspoon
• sweet potato↗1 cup

  cooked and mashed

• milk↗1 cup
• brown sugar↗3⁄4 cup

  firmly packed

• vegetable oil↗1⁄2 cup
• egg↗1

  beaten

• vanilla extract↗1 teaspoon
• pecans↗1⁄3 cup

  chopped

• Topping
• cup regular oats, uncooked↗1⁄4
• cup all-purpose flour↗1⁄4
• cup brown sugar, firmly packed↗1⁄4
• cup pecans, chopped↗1⁄4
• teaspoon ground cinnamon↗1
• cup butter↗1⁄4

Step-by-step instructions

1. 1

   Combine 1 1/4 cups oats, 1 cup flour, baking powder, baking soda, salt, 1 tsp cinnamon, and nutmeg; stir well.

2. 2

   Combine sweet potato and the next 5 ingredients; stir well. Add the sweet potato mixture to the oat mixture, stirring just until dry ingredients are moistened. Stir in 1/3 cup of the chopped pecans.

3. 3

   Spoon the batter into greased and floured muffin pans, filling three-fourths full. Sprinkle topping evenly over the batter. Bake at 400 degrees for 15 minutes or until a wooden pick inserted in the center comes out clean. Remove from pans immediately.

4. 4

   Combine 1/4 cup oats, 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup chopped pecans, and 1 tsp ground sugar in a small bowl. Stir well. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Top the muffins with the mixture before baking.