Sweet Potato Muffins

• Muffins
• 1 1/4 cups regular oats, uncooked
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup sweet potato, cooked and mashed
• 1 cup milk
• 3/4 cup brown sugar, firmly packed
• 1/2 cup vegetable oil
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1/3 cup pecans, chopped
• Topping
• 1/4 cup regular oats, uncooked
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar, firmly packed
• 1/4 cup pecans, chopped
• 1 teaspoon ground cinnamon
• 1/4 cup butter

1. Muffins:
2. Combine 1 1/4 cups oats, 1 cup flour, baking powder, baking soda, salt, 1 tsp cinnamon, and nutmeg; stir well.
3. Combine sweet potato and the next 5 ingredients; stir well. Add the sweet potato mixture to the oat mixture, stirring just until dry ingredients are moistened. Stir in 1/3 cup of the chopped pecans.
4. Spoon the batter into greased and floured muffin pans, filling three-fourths full. Sprinkle topping evenly over the batter. Bake at 400 degrees for 15 minutes or until a wooden pick inserted in the center comes out clean. Remove from pans immediately.
5. Topping:
6. Combine 1/4 cup oats, 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup chopped pecans, and 1 tsp ground sugar in a small bowl. Stir well. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Top the muffins with the mixture before baking.

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Taken from www.food.com/recipe/sweet-potato-muffins-456150 (may not work)