3/4 c. sugar
3/4 c. flour
1/2 c. rolled oats
1 1/2 t. allspice
1/2 t. salt
1/2 t. baking soda
1 c. mashed sweet potatoes
2 eggs
1/4 c. butter, melted
1/4 c. canola oil
1/4 c. maple syrup
1 lb. bulk pork sausage, cooked and drained
Preheat oven to 350 degrees. Coat a muffin pan with cooking spray or line with paper liners.
In large bowl, mix sugar, flour, oats, allspice, salt, and baking soda. In separate bowl, combine sweet potatoes, eggs, butter, oil, and syrup. Combine dry and wet ingredients until just moistened, then stir in sausage.
Divide batter evenly in cups of prepared muffin pan. Bake 25-30 minutes or until toothpick inserted in muffin comes out clean. Cool five minutes, then transfer to cooling rack. Serve warm and refrigerate leftovers.
Notes: I like the flavor and heartiness of these muffins, but the texture was a little more mashed potato-ish than I expected. I'm going to keep making them and just tweak ingredients until I get the texture a little more muffin-ish.
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