Mini Sweet Potato Muffins

I was flipping through my “Taste of Home” magazine Thursday evening and on page 57 I found the yummiest looking muffins!

Here’s the recipe:
1 cup all-purpose flour
3/4 cup whole wheat flour (I didn’t have this so I just used regular flour)
1/2 cup sugar
1/2 cup packed brown sugar
1 tsp. baking powder
1 tsp. ground allspice
1/2 tsp. salt
1/4 tsp. baking soda
2 eggs, beaten
1 cup mashed sweet potatoes
1/2 cup water
1/4 cup canola oil
3 Tbsp. unsweetened applesauce
2 Tbsp. biscuit/baking mix
2 Tbsp. quick cooking oats
1 Tbsp. sugar
1 Tbsp. brown sugar
1 1/2 tsp. cold butter
1 Tbsp. finely chopped crystallized ginger (which I didn’t use because I don’t have).
In a large bowl, combine the first nine ingredients. In another bowl, combine the eggs, potatoes, water, oil, and applesauce. Stir into dry ingredients just until moistened.
Coat miniature muffin cups with cooking spray or use paper liners; fill two-thirds full. For streusel, combine the baking mix, oats and sugars; cut in butter until crumbly. Stir in ginger. Sprinkle over batter.
Bake at 350 degrees for 10-12 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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