Bisquick Sweet Tater Muffin Tops with Cinnamon Streusel

 

I mentioned in a previous post that I judged the Utah State Fair’s Bisquick Family Favorites Contest.

Here is Nancy Judd’s recipe that won the Best New Entry award. It uses applesauce and sweet potato in place of most of the oil.

1 cup Bisquick Baking Mix

2 teaspoons ground cinnamon, divided

Pinch salt

2/3 cup sugar

2 eggs

2 1/2 tablespoons vegetable oil

1/3 cup applesauce

2/3 cup cooked sweet potato

1/2 cup dried cranbeerries

1 cup chopped pecans, divided (or walnuts, almonds or a combination of nuts can be used)

1/2 cup turbinado sugar

2/3 tablespoons cold butter

Preheat oven to 350 degrees. Spray well withcooking spray a 12-shallow-cup muffin top pan (each cup is about 3 inches across).

In a bowl, combine Bisquick, 1 teaspoon cinnamon, salt and sugar and mix togehter. In a blender container, put the eggs, oil, applesauce, and sweet potato in that order. Blend, pulsing if necessary until well-mixed and blended togehter. Pour into the bowl of dry ingredients, scraping down sides of blender container to remove contents. Add the dried cranberries and 1/2 cup chopped pecans to the mixture and mix just until blended.

Spoon a large tablespoon full of batter into prepared muffin top cups. In a small bowl, put the remaining pecans, cinnamon, turbinado sugar and cold butter. Break up with a fork (or your fingers)) to make a streusel type topping. If it clumps too much, add another 2 to 2 1/2 tablespoons turbinado sugar and mix again. Sprinkle topping over top of muffin tops, dividing evenly.

Bake about 13 minutes or until toothpick inserted in center comes out clean of crumbs. Let cool 5 minutes and then with a large tablespoon or fork, carefully remove muffin top from pan and put on a cooling rack to finish cooling.

Makes 16 incredibly delicious muffin tops.

Nancy Judd, Alpine, Utah,

Bisquick Family Favorites Contest