Sweet Potato Muffins

Recipe from

Oxmoor House

Ingredients

1/4 cup plus 2 tablespoons butter or margarine, softened
3/4 cup sugar
1 1/4 cups cooked, mashed sweet potatoes
2 eggs
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup milk
1/2 cup raisins, chopped
1/4 cup chopped pecans
1/4 cup sugar
1/2 teaspoon ground cinnamon

Preparation

Cream butter; gradually add 3/4 cup sugar, beating well. Add sweet potatoes and eggs, beating well.

Combine flour, baking powder, 1 teaspoon cinnamon, nutmeg, and salt. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in raisins and pecans.

Spoon batter into greased miniature muffin pans, filling two-thirds full. Combine 1/4 cup sugar and 1/2 teaspoon cinnamon; sprinkle evenly over each muffin. Bake at 400° for 25 to 30 minutes.

Note:

Oxmoor House Homestyle Recipes

January 1983
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