1/2 cup unsalted butter, softened
1 cup granulated sugar
1 1/2 cup packed canned sweet potatoes, drained well and mashed
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup low-fat milk
1/2 cup chopped pecans or walnuts, (optional)
Preheat oven to 400 degrees F (200 C). Spray muffin tins with nonstick spray and set aside.
Cream butter and sugar in a large bowl. Add eggs and sweet potatoes, and blend in well. Combine the flour, baking soda, salt, cinnamon and nutmeg in a medium bowl. Add to the butter mixture, alternating with the milk, until combined. Fold in nuts, if desired. Fill prepared muffin tins 3/4 full and bake for 20 to 25 minutes for regular muffins, 15 minutes for mini muffins.
Makes 16 regular size muffins and 36 miniature size muffins.
Date: November 10, 2003