Sweet potato muffins

Yield: 24 Servings

Measure Ingredient
1¼ cup Sugar; plus:
2 tablespoons Sugar
1¼ cup Mashed cooked sweet potatoes OR yams (fresh or canned)
½ cup Butter; room temperature
2 larges Eggs; room temperature
1½ cup Flour
2 teaspoons Baking powder
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
¼ teaspoon Salt
1 cup Milk
½ cup Chopped raisins
¼ cup Chopped walnuts or pecans
¼ teaspoon Cinnamon

Thoroughly grease 24 muffin cups or prepare with paper liners.

Preheat oven to 400 degrees F.

Beat 1-¼ cups sugar, sweet potatoes and butter until smooth. Add eggs and blend well.

Sift together flour, baking powder, spices and salt. Add alternately with milk to sweet potato mixture, stirring just to blend; do not overmix.

Fold in raisins and nuts. Spoon into muffin cups. Mix remaining sugar with cinnamon and sprinkle over muffins. Bake until muffins test done, about 25 to 30 minutes. Serve warm.

Muffins may be frozen and reheated.

* Source: Christiana Cambell's Tavern (Williamsburg, Virginia) * Favorite Restaurant Recipes (ISBN: 0-89535-100-5) * Typos by: Karen Mintzias

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