Preheat oven to 350°F
4 eggs
1 cup mashed sweet potatoes
1 cup butter (melted)
1 tablespoon orange juice
Grated zest of 1 orange
2 cups sugar
3 cups unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Sift all dry ingredients together in large mixing bowl. In another bowl, beat the eggs, add mashed sweet potatoes, butter and orange juice and blend until smooth. Stir in the orange zest. Next fold all dry ingredients into the egg/sweet potato mixture and blend well. Fill muffin cups.
Crumb Topping:
2/3 cup sugar
2/3 cup flour
3 tbsp. softened butter
Mix sugar, flour and butter together until crumbs form. Carefully top each muffin with about 1 tablespoon of crumb topping and bake for 30-35 minutes, or until muffins are golden. Remove muffins from oven and immediately poke several small holes in the top of each (I use a bamboo skewer) and drizzle the top of each muffin with the maple glaze.
Maple/Orange Glaze:
1/4 cup maple syrup
2 tbsp. orange juice
Stir ingredients in a small saucepan and cook over low heat until mixture starts to thicken a bit.
Makes about 18 muffins
--Recipe courtesy of Nancy Mehagian