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Sweet Potato Muffins

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Submitted by 50554

YIELD

24 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

1 ¼ 296
CUPS ML SUGAR
plus 2 tablespoons
1 ¼ 296
CUPS ML SWEET POTATOES, OR YAMS
cooked, mashed, fresh or canned
½ 118
CUP ML BUTTER
room temperature
2 2
LARGE LARGE EGGS
room temperature
1 ½ 355
2 10
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML NUTMEG
¼ 1.3
TEASPOON ML SALT
1 237
CUP ML MILK
½ 118
CUP ML RAISINS, SEEDLESS
chopped
¼ 59
CUP ML WALNUTS
or pecans, chopped
¼ 1.3
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 140 34% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 66mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 43% Vitamin C 4%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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