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Sugar & Spice Sweet Potato Muffins
in Diana's Recipe Book
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These tender "sugar & spice" sweet potato muffins really hit the spot on a cool autumn or winter morning, heated and topped with butter, or spread them with a little apple butter for a nice combination of flavors.
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup mashed cooked sweet potatoes or yams
1/2 cup chopped pecans or walnuts
1/4 cup margarine or butter, melted
1/2 cup milk
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 cup raisins (optional)
1 Tbsp. sugar or white granulated sugar crystals, if desired
Preheat oven to 400°F. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches. Mix together all ingredients except raisins and nuts (fold them in) and 1 Tbsp. sugar just until flour is moistened (batter will be lumpy).
Divide batter evenly among cups (about two-thirds full). Sprinkle 1/4 tsp. sugar over batter in each cup. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan. Makes 12 muffins.
|Date: August 20, 2002|