1 cup of flour
1 cup of wheat flour
1-1/2 cups of sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
2 teaspoons of pumpkin pie spice
1 – 15 ounce can of sweet potatoes, drained
1 egg
1/2 cup of evaporated milk
1/3 cup of vegetable oil
1 cup of finely chopped, peeled apple
For the topping:
2 tablespoons of f lour
1/4 cup of packed brown sugar
1/2 teaspoon of ground cinnamon
2 tablespoons of butter
3 tablespoons of finely chopped p ecans
Preheat oven to 350 degrees. In a medium bowl, combine the flours, sugar, baking soda, ba king
powder, salt and pumpkin pie spice. In a large bowl, beat the sweet potatoes until mashed.
Add the egg and beat until well b lended and the mixture is smooth. Stir in the evaporated milk,
vegetable oil and apples. Next, stir in the flour mixture and mix until just combined and moi stened.
Evenly spoon batter into greased or paper -lined muffin tins.
For topping, combine the 2 tablespoons of flour, brown sug ar and cinnamon. Cut in the butter
until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle topping over the muffin ba tter
and bake for 18 to 20 minutes or until done.
