Sweet Potato Crumble Topped Muffins 2

• 1 12 tablespoons brown sugar
• 14 teaspoon cinnamon
• 14 cup flour
• 1 12 tablespoons margarine
• 1 14 cups mashed cooked sweet potatoes (I used drained canned)
• 12 cup unsweetened applesauce
• 14 cup oil
• 1 cup flaked cereal (I used a combination of Smart Start and Honey Bunches of Oats)
• 2 tablespoons apple juice concentrate
• 12 cup water
• 34 cup unbleached all-purpose flour
• 34 cup whole wheat pastry flour
• 13 cup brown sugar
• 2 teaspoons baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 12 teaspoon cinnamon

1. Preheat oven to 400F.
2. Grease either 6 large or 12 small muffin cups.
3. Place the brown sugar, flour and the cinnamon in a small bowl, cut in until it resembles coarse cruumbs and set aside.
4. Place sweet potato, applesauce, oil and cereal in a large bowl; set aside for 10 minutes or more.
5. Add the water and apple juice concentrate.
6. Sift the flours, sugar, baking powder and soda, salt and cinnamon into the sweet potato mixture.
7. Stir until just combined.
8. Divide batter evenly among muffin cups.
9. Divide topping evenly among the muffins.
10. Bake about 20 minutes or until a toothpick inserted in center of a muffin comes out clean.
11. Cool in pan on cooling rack 5 minutes.
12. Remove very carefully and cool completely on rack.
13. Place in a Tupperware lined container, wrap in plastic and freeze after 1-2 days.

brown sugar, cinnamon, flour, margarine, potatoes, unsweetened applesauce, oil, cereal, apple juice concentrate, water, flour, whole wheat pastry flour, brown sugar, baking powder, baking soda, salt, cinnamon

Taken from www.food.com/recipe/sweet-potato-crumble-topped-muffins-2-99191 (may not work)