Sweet Potato Streusel Muffins

 

1 1/2

cups Gold Medal® all-purpose flour

3/4

cup cornmeal

1/2

cup granulated sugar

1/4

cup chopped peanuts

1/4

cup golden raisins

3

teaspoons baking powder

1

teaspoon ground nutmeg

2

eggs

1

cup mashed cooked sweet potato (1 small to medium; about 10 to 12 oz)

2/3

cup milk

2

tablespoons vegetable oil

3

tablespoons packed brown sugar

2

tablespoons chopped peanuts

1

tablespoon butter or margarine, softened

• 1 Heat oven to 400°F. Spray 15 regular-size muffin cups with cooking spray. In medium bowl, mix flour, cornmeal, granulated sugar, 1/4 cup peanuts, the raisins, baking powder and nutmeg.
• 2 In medium bowl, beat eggs slightly. Stir in sweet potato, milk and oil until well blended. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Batter will be lumpy.) Fill muffin cups 3/4 full.
• 3 In small bowl, mix topping ingredients. Sprinkle evenly over muffins.
• 4 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan. Serve warm.