Sweet Potato-Orange Blossom Mini Muffins

Sweet Potato-Orange Blossom Mini Muffins

Cooking spray
1/3 cup quick cooking oats
1/4 cup finely chopped walnuts
1/4 cup firmly packed brown sugar, plus 1/2 cup
3 tablespoons finely chopped crystallized ginger
2 tablespoons all-purpose flour, plus 1 1/2 cups
3 tablespoons unsalted butter, cut into tiny pieces
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1 cup mashed cooked North Carolina sweet potato
1/2 cup orange juice
2 teaspoons finely grated orange zest

Preheat oven to 350 degrees F. Line mini muffin pans with mini muffin liners; spray with cooking spray.

In a small mixing bowl, stir together oats, walnuts, 1/4 cup brown sugar, crystallized ginger, and 2 tablespoon flour until combined; knead in butter using fingertips until well combined and mixture starts to clump together.

In a medium sized mixing bowl, sift together additional 1 1/2 cups flour, baking powder, cinnamon and salt.
In a large mixing bowl, whisk together additional 1/2 cup brown sugar, eggs, sweet potato, orange juice and orange zest until well combined; stir flour mixture into sweet potato mixture until just combined. Divide batter into 3 dozen mini muffin cups. Sprinkle oat-walnut mixture evenly over tops. Bake for 16-18 minutes or until risen and golden brown.

Makes 3 dozen mini muffins