Breakfast Sausage & Sweet Potato Muffins
|3/4 c||imperial sugar/dixie crystals granulated sugar|
|3/4 c||all purpose flour|
|1/2 c||old fashioned oats|
|1 1/2 tsp||ground allspice or cinnamon or 3/4 tsp cloves|
|1/2 tsp||baking soda|
|1 c||leftover mashed sweet potatoes|
|1/4 c||butter, melted|
|1/4 c||canola oil|
|1/4 c||maple syrup|
|1 lb||bulk pork sausage, cooked and drained|
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DirectionsIn a large bowl, combine the sugar, flour, oats, allspice, salt and baking soda. In another bowl, combine the sweet potatoes, eggs, butter, oil and syrup. Stir into dry ingredients just until moistened. Fold in sausage.Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.1 muffin equals 291 calories, 17 g fat (6 g saturated fat), 59 mg cholesterol, 353 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.