by theUngourmet -inspired by Taste of Home
Makes about 1 dozen muffins
1 3/4 cups whole wheat pastry flour
1/4 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup dried cranberries
2 eggs
1 cup mashed sweet potatoes
1/4 cup chunky pear sauce
1/2 cup low fat milk
1/2 cup honey
1/4 cup canola oil
Streusel Topping
2 tbsp whole wheat pastry flour
2 tbsp rolled oats
1 tbsp raw sugar
1/2 tsp ground cinnamon
1 tbsp cold butter
Preheat oven to 350. Line a muffin pan with paper liners. Lightly spray oil the paper liners.
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and cranberries. In another bowl, whisk together the eggs, sweet potato, pear sauce, milk, honey and oil. Stir the egg mixture into the flour mixture just until moistened.
Fill baking cups 2/3 full.
For the streusal, combine the flour, oats and sugar. Cut in the butter until crumbly. Sprinkle over batter.
Bake for 16-18 minutes until golden and toothpick inserted into center of muffins comes out clean. Cool for 5 minutes in pan before transferring to a wire rack.
