If you are making soup or stew, this is an easy muffin to pull together to serve on the side. It is so much easier than making biscuits – and the kids don’t know Mama snuck in pumpkin!
Savory Sweet Potato Muffins
- 1½ cups all-purpose flour
- ¾ cup rolled oats
- ¼ cup brown sugar, packed
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 2 large eggs
- ¾ cup milk
- ¾ cup pumpkin puree
- 2 Tbsp olive oil
- 1 cup potato chips, finely crushed to 1/3 cup
Preheat oven to 400°, line a 12 count muffin tin with premium liners.
Whisk flour through salt, in a large mixing bowl.
Whisk eggs through olive oil, in a small mixing bowl.
Pour wet over dry, stir till just combined.
Divide evenly between muffin tins.
Sprinkle the crushed potato chips on top.
Bake for 15 to 18 minutes, until the muffins look done, and a toothpick comes out clean in the center. Let cool a bit before eating.
Makes 12 muffins.