Yield: 18 muffins
|½ cup||Butter or margarine (1 stick) softened|
|½ cup||Granulated sugar|
|½ cup||Brown sugar|
|1¼ cup||Sweet potatoes, cooked and mashed|
|1½ cup||Flour, unbleached, all purpose|
|2 teaspoons||Baking powder|
|¼ teaspoon||Salt, optional|
|¼ cup||Chopped pecans (optional)|
In large bowl, cream butter and sugars until light and smooth. Add eggs, one at a time, beating thoroughly after each addition. Stir in sweet potatoes, molasses, and milk, blending well. Sift together flour, baking powder, salt (if using), and spices, and add to sweet-potato mixture, stirring until just moistened. Fold in raisns and nuts, if using.
Grease bottoms only of muffin cups. Spoon batter into cups, filling ¾ full, and bake in preheated 400 degree F. oven for 20 to 25 minutes.
From the "Harrowsmith Country Life Baking Book" typed up by Mary Riemerman Submitted By MARY RIEMERMAN On 05-08-95