Sweet Potato Muffins
Yield
24 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
sugar
plus 2 tablespoons |
|
| 1 ¼ | cups |
sweet potatoes, or yams
cooked, mashed, fresh or canned |
|
| ½ | cup |
butter
room temperature |
|
| 2 | large |
eggs
room temperature |
|
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
| ½ | cup |
raisins, seedless
chopped |
|
| ¼ | cup |
walnuts
or pecans, chopped |
|
| ¼ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
sugar
plus 2 tablespoons |
|
| 296 | ml |
sweet potatoes, or yams
cooked, mashed, fresh or canned |
|
| 118 | ml |
butter
room temperature |
|
| 2 | large |
eggs
room temperature |
|
| 355 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 118 | ml |
raisins, seedless
chopped |
|
| 59 | ml |
walnuts
or pecans, chopped |
|
| 1.3 | ml |
cinnamon
|
|
Directions
Thoroughly grease 24 muffin cups or prepare with paper liners.
Preheat oven to 400℉ (200℃).
Beat 1¼ cups sugar, sweet potatoes and butter until smooth.
Add eggs and blend well.
Sift together flour, baking powder, spices and salt.
Add alternately with milk to sweet potato mixture, stirring just to blend; do not overmix.
Fold in raisins and nuts.
Spoon into muffin cups.
Mix remaining sugar with cinnamon and sprinkle over muffins.
Bake until muffins test done, about 25 to 30 minutes.
Serve warm.
Muffins may be frozen and reheated.
