Sweet Potato Muffins

 

Sweet Potato Muffins

From the kitchen of Christiana's Tavern, Williamsburg VA.
Makes 24 Muffins

1.25 cup sugar
1.25 cup cooked, mashed sweet potatoes, (fresh or canned)
1/2 cup butter, room temp.
2 large eggs, room temp.
1.5 cup flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 cup milk
1/2 cup raisins
1/4 cup chopped nuts
2 T. sugar mixed with 1/4 tsp cinnamon

Grease or use paper liners in 24 muffin cups.  
Preheat oven to 400°f.
Beat sugar, sweet potatoes & butter until smooth. Add eggs and blend well.
Back Side
Sift together flour, baking powder, spices & salt.  Add alternately with milk to sweet potato mixture, stirring just to blend.  Don't overmix.
Fold in raisins & nuts.  
Spoon into muffin cups and sprinkle each with sugar/cinnamon mixture.  
Bake 25 to 30 minutes or until muffins test done.  
Serve warm. Muffins may be frozen and reheated.

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