| INGREDIENTS | |
|---|---|
| 1 cup whole wheat flour | |
| 3/4 cup all-purpose flour | |
| 2 teaspoons baking soda | |
| 1/2 teaspoon baking powder | |
| 1/2 teaspoon salt | |
| 1 1/2 teaspoons cinnamon | |
| ------ | |
| 1 egg | |
| 1/3 cup canola oil | |
| 1/2 cup plain yogurt | |
| 1 1/3 cups brown sugar | |
| 1 1/2 cups pureed sweet potato | |
| ------------------------------ | |
DIRECTIONS |
|
|---|---|
| - Preheat oven to 350 degrees. Line 12-count cupcake pan with paper liners, then spray them lightly with cooking spray. | |
| - Whisk together the flour, baking soda, baking powder, salt and cinnamon. In a separate bowl whisk together the egg, oil, yogurt, vanilla, brown sugar and sweet potatoes. | |
| - Add the dry ingredients to the wet ingredients and stir until combined. Do not over mix. Divide batter between the 12 cupcake wells. | |
| - Top with topping (recipe below) if desired. | |
| - Bake for 23-25 minutes. Remove from oven and let cool in tin for 5 minutes before removing to finish cooling on cooling rack. | |
| Topping | |
|---|---|
| 1/3 cup brown sugar, packed | |
| 1/4 cup oat flour | |
| 1/2 cup all purpose flour | |
| 3 tablespoons soft butter | |
| - Combine topping ingredients until crumbly. This makes a big batch of topping. You won't need anywhere near all of it. I always keep a bag of this in my freezer, ready made | |
| Original recipe called for 1 3/4 cups whole wheat flour, and no all-purpose flour. | |
| Vitamin A | 1556% |
| Vitamin C | 106% |
| Calcium | 71% |
| Iron | 83% |
