For the Muffins
- 2 cups sweet potato puree**, approximately 2 sweet potatoes
- 1 cup cottage cheese, 1% small curd
- 2 Eggs
- 1/4 cup ornage juice, approximately 1/2 juiced orange
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground clove
For the Crumble
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 cup pecans
- 4 tablespoons butter, cold
- zest of 1/2 orange, approximately 1/2 tablespoon orange zest
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
**To make sweet potato puree: bake sweet potatoes for 1 hour in a 350º F oven or until fork-tender. Let cool. Cut in half and scoop out sweet potato. You should have about 2 cups. You can also purchase canned, unsweetened sweet potato puree.
Preheat oven to 350º F.
Combine sweet potato puree, cottage cheese, orange juice, and eggs in mixer. Blend on high speed for 2 minutes, taking time to scrape the sides of the bowl at least once.
In a separate bowl combine all dry ingredients for the batter.
Gradually add dry ingredients to wet ingredients mix until just combined. Scrape sides of bowl, and mix another 30 seconds to 1 minute.
Place muffin papers in muffin tin, if you do not have muffin papers make sure you grease tins well. Fill tins 2/3 full with muffin batter.
To make the crumble, add flour, brown sugar, pecans, cold butter, and orange zest to food processor and pulse until mixture is consistency of oatmeal. If you do not have a food processor you can get the same results by chopping pecans and cutting ingredients together with a fork or a pastry cutter.
Place 1 tablespoon of crumble mixture on top of muffin batter before baking.
Bake muffins for 25 minutes. Allow to cool for 5 minutes before removing muffins from tins to cooling rack.
Note: You can add the pecans to the batter of the muffin and omit the crumble topping if desired.