Sweet potato muffins #1
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | All-purpose flour |
| ⅓ | cup | Sugar |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Ground nutmeg |
| ¾ | cup | Mashed baked sweet potatoes or yam; cooled |
| ¾ | cup | Pure maple syrup |
| 2 | Lightly beaten eggs | |
| ¼ | cup | Vegetable oil |
| 2 | tablespoons | Water |
| ¼ | cup | Lightly salted butter or margarine; melted & cooled |
| 1 | teaspoon | Vanilla |
| ½ | cup | Chopped walnuts |
| ½ | cup | Raisins |
Directions
Preheat oven to 400øF, prepare pans. In a large bowl, stir together flour, sugar, baking powder, salt, cinnamon & nutmeg. In another bowl, stir together sweet potato, maple syrup, eggs, butter, oil, water & vanilla until blended. Stir dry mix into wet mix until just combined, stir in walnuts & raisins. Spoon into pans & bake 20-25 mins or until done. Cool 5 mins before removing from pans. Makes 12. These muffins freeze very well.
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