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Gluten Free Sweet Potato Muffins with Walnut Streusel Topping Recipe Video
|Gluten free bisquick||1 1⁄2 Cup (24 tbs)|
|Sweet potato||1⁄2 Cup (8 tbs), boiled and mashed|
|Butter||4 Tablespoon, melted|
|Milk||1⁄3 Cup (5.33 tbs)|
|Bisquick||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Walnuts||1⁄4 Cup (4 tbs), chopped|
|Butter||2 Tablespoon (Cold)|
Calories 359 Calories from Fat 151
% Daily Value*
Total Fat 17 g26.5%
Saturated Fat 8.8 g44.1%
Trans Fat 0 g
Cholesterol 104 mg
Sodium 379 mg15.8%
Total Carbohydrates 46 g15.4%
Dietary Fiber 1.2 g4.9%
Sugars 21.8 g
Protein 4 g8%
Vitamin A 44.9% Vitamin C 0.64%
Calcium 5% Iron 3.1%
*Based on a 2000 Calorie diet
Preheat the oven to 350 degrees F or 175 degrees C
Line a standard muffin tin with 12 paper liners.
For the Streusel Topping:
In a small bowl stir the brown sugar, cinnamon and Bisquick together.
Using a pastry cutter or a pair of knives cut the butter into the dry mixture until the butter looks like large crumbs then mix in the chopped walnuts and set the bowl aside in the refrigerator.
For the Muffin Batter:
In a large mixing bowl whisk together the eggs, mashed sweet potato, brown sugar, melted butter, milk, cinnamon, and nutmeg until everything is thoroughly combined.
Using a rubber spatula, stir the gluten free Bisquick into the wet ingredients until the wet and dry ingredients are thoroughly incorporated but don’t over mix.
Evenly divide the batter between the 12 paper liners.
Spoon heaping tablespoons of the streusel mixture over the tops of each muffin.
Bake at 350 degrees F or 175 degrees C for 20 to 24 minutes, or until a toothpick inserted comes out clean.