Sweet Potato Streusel Muffin

Posted on December 3, 2009. Filed under: Breads, Breakfast, Fall Favorites |

I had a terrible night last night. It started off fine. I whipped up some butternut squash soup and we sat down on the couch all bundled up with our soup to watch some really trashy Tivo’d shows (confession: we Tivo The Hills and The City). And when my soup was gone I was still wanting something warm. So I boiled some water for some candy cane green tea (Trader Joe’s seasonal). I put my little tea bag in my piping hot water and walked back over to the couch.

You see, I’m not a clumsy person. But I am a careless person. I will be rushing (sometimes this means literally running through the house) so fast to do something that I will literally fall on my face while holding a plate of food in my hand (yep, did that before and had a bruise on my knee for a week). Last night I was trying to get back to my cozy spot on the couch a little too quickly and spilt my boiling hot tea on my foot. I had a sock on. Which probably helped the burn not get as bad as it could have been. I immediately took off my sock to see what damage I just brought upon myself. Only to notice an inch wide circle of skin. Gone. Where did it go? Oh, it is stuck to my sock. Gross! Crap, now that the novelty of looking at my old skin removed from my foot has worn off, pain. PAIN. PAIN. Oh good grief, more pain. Burns hurt!

As tears started to roll down my cheeks, both Jon and I knew I was going to need some burn relief, and fast. He got me an ice bath to soak my foot in and ran to the drug store for some burn spray and aloe vera. But before that, I popped 4 Tylenol.
About 20 minutes into soaking my foot it was numb. It was COLD water. So I took my foot out for just second to let it get back to room temperature. Ahhh, how nice, just resting my foot on the side of the bowl of the ice bath. CUS. CUS. CUS. The ice bath just spilled. ALL OVER OUR CARPET. Great, my gimpy self ran to get a towel to soak it up before Jon could get home and I would be even more embarrassed of my, what I will now call, clumsiness.

Jon got home, sprayed some burn stuff on it and we elevated my foot (I told him I spilled the water. but only after he said, “why does the floor seem wet?”). We finished watching Love Actually (my favorite movie) and I went to sleep. On the couch. With a fan pointing at my foot. The only thing that would help with the pain was a soft steady stream of cool air blowing on it. Pitiful night.

This morning when I woke up I wanted this day to redeem yesterday. So I wanted to make muffins for breakfast. I had some thawed out sweet potato puree(I make my own and freeze it). Long story, not short, that is why I made these muffins. And thank goodness they turned out well and completely redeemed our not so great night.

makes 12 muffins
Adapted from RecipeGirl

1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1/2 cup canola oil (can substitute applesauce, but the oil really does make it extremely moist and delicious)
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 tsp. vanilla extract
1/2 cup buttermilk
1 cup pumpkin puree (unsweetened)

3/4 cup crushed cookies (I used a maple cookie, but gingersnaps or vanilla wafers would work too.)
1/3 cup chopped hazelnuts
1/3 cup sugar
3 tbsp butter, cold
1/3 cup quick cooking oats

Mix all ingredients in a bowl with your hands. The mixture will be lumpy, which is just the way it should be. Set aside until ready to put on the muffin batter.

Preheat oven to 350 degrees F. Spray muffin tin with nonstick spray- be sure to spray the top of the pan too since the muffins will bake over the side of each tin.

In a medium bowl, whisk together flour, baking powder, salt, pumpkin pie spice and cinnamon. In another larger bowl, mix the canola oil and sugar together. Mix in eggs and vanilla. Alternate adding dry ingredients and buttermilk. Add pumpkin puree last and mix just until incorporated (don’t over mix).

Divide batter between 12 muffin tins. They’ll be quite full with batter- that’s okay. Press a layer of streusel onto the top of each muffin. I like to do a thick layer, so just pile it on there.

Bake 25 to 30 minutes, or until toothpick inserted in center of muffin comes out clean. Let cool in the muffin tin for about 15 minutes, then gently move muffins to a wire rack to cool completely.

You can see the pieces of sweet potato puree in the dough. They don’t look super dense (Because of the little air pocket you can see), but they really are, in a good way. Not heavy and gross, but dense and satisfying and good!

Bring them to work and watched them be devoured. My co-workers LOVE me. I bring in sweets almost every other day. Which is probably the only reason they love me, but it’s cool. Who said you can’t buy love?


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