Sweet potato-pecan muffins - country living
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter, softened |
| ⅔ | cup | Sugar |
| 1 | Large egg | |
| 1 | teaspoon | Vanilla extract |
| 1¼ | cup | Unsiftcd all-purpose flour |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ⅔ | cup | Milk |
| 1 | Sweet potato (about 1/2 lb), peeled and finely grated | |
| ⅔ | cup | Chopped pecans |
Directions
1. Heat oven to 375'F. Grease six 3-inch crown muffin-pan cups. In large bowl, with electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg and vanilla until blended.
2. In medium-size bowl, combine flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk, beating just until combined. Fold in sweet potato and pecans. Using ice-cream scoop or large spoon, divide batter among greased muffin-pan cups.
3. Bake muffins 25 to 30 minutes or until centers spring back when lightly pressed with fingertip. Cool muffins in pan on wire rack 5 minutes. Remove muffins from pan and serve warm.
Country Living/Oct/93 Scanned & fixed by DP & GG