Thanksgiving Leftovers Sweet Potato Muffins With Crumb Topping Food

THANKSGIVING LEFTOVER SWEET POTATO MUFFINS

Thanksgiving Leftover Sweet Potato Muffins image

A great way to use your leftover sweet potato casserole. Yummy and easy because you've already done most of the work. Gret for breakfast the next day or anytime you've got leftover sweet potatoes.

Provided by ivey_leigh

Categories Breakfast

Time 30m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups cooked sweet potatoes, from a casserole
1 (7 1/2 ounce) package cornbread mix
1/2 cup milk (or substitute 1/4 cup heavy cream)
1 egg
1/4 cup vegetable oil

Steps:

Preheat oven to 400 degrees.
Combine sweet potato casserole, egg, milk and cornbread mix.
Let sit in bowl.
Oil muffin pans and place in preheated oven for about 5 minutes.
Remove muffin pan from oven and pour oil into batter.
Stir in oil really well.
Pour batter into muffin pan filling each one 1/2 of the way full.
Bake for about 15-20 minutes.
Enjoy.

Nutrition Facts : Calories 282.2, Fat 15, SaturatedFat 3, Cholesterol 34.6, Sodium 330.1, Carbohydrate 32.4, Fiber 3.3, Sugar 8.6, Protein 4.7

THANKSGIVING LEFTOVERS-SWEET POTATO MUFFINS WITH CRUMB TOPPING

Thanksgiving Leftovers-Sweet Potato Muffins with Crumb Topping image

Number Of Ingredients 16

Ingredients

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup leftover sweet potato casserole or pureed sweet potatoes
1/3 cup canola oil
1/2 cup applesauce
1/2 cup sugar
2 eggs
1 teaspoon pumpkin pie spice
3/4 cup oats
1 tablespoon flour
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoon cold butter sliced

Steps:

Preheat oven to 350
Place the ingredients for the oatmeal streusel topping in bowl and using your fingers work the ingredients together for a minute or 2 until they are nice and crumbly.
Mix all the ingredients for the muffins together in a large bowl until well combined
Scoop batter into muffin cups. Sprinkle oatmeal topping over batter and bake for 20-22 min. Leftover muffins freeze really well.

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