Loaded Sweet Potato Muffins

by Heather of Kitchen Concoctions: www.kitchen-concoctions.com

Prep Time: 20 minutes Bake Time: 18-20 minutes Yields: approximately 18 muffins

Sweet Potato Muffins:

1 (16.5 ounce) box spice cake mix

1 (3.4 ounce) package JELL-O Instant Vanilla Pudding Mix

1/2 cup apple cider

3 eggs

1/3 cup vegetable oil

1 ½ cups leftover mashed sweet potatoes

Loaded Streusel Topping:

1/2 cup cold butter, cut into pieces

1/2 cup brown sugar

1/2 cup unbleached all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup Bakers Coconut Flakes

3 oz Bakers White Chocolate Baking Squares, chopped

1/2 cup pecans, chopped

1 cup Kraft Jet-Puffed Miniature Marshmallows

Preheat oven to 350 degrees. Spray a muffin tin with non-stick spray or line with paper muffin liners.

In a large bowl, mix together cake mix, pudding mix, apple cider, eggs, oil and sweet potatoes. Stir together until well mixed. Scoop batter into prepared muffin tin.

Top each muffin with 5-6 marshmallows. Top marshmallows with prepared streusel topping.

Bake for 18-20 minutes, or until top is springy to the touch and a wooden toothpick inserted into the center comes out clean. Allow muffins to cool for 3-5 minutes in muffin tin before transferring to wire rack to cool completely. Store muffins in an air tight container for about 3-4 days.

Streusel Topping:

Combine the butter, brown sugar, flour, cinnamon and salt in the bowl of a food processor fitted with a metal blade. Pulse the mixture until it becomes coarse and crumbly. Alternatively, a pastry cutter or fork can be used to cut butter into flour/sugar mixture. Transfer the streusel mixture to a bowl. Stir in coconut flakes, chopped white chocolate and pecans. Continue with recipe as directed.