| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
All-purpose flour |
| 1/3 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground nutmeg |
| 3/4 |
c |
Mashed baked sweet potatoes or yam; cooled |
| 3/4 |
c |
Pure maple syrup |
| 2 |
|
Lightly beaten eggs |
| 1/4 |
c |
Vegetable oil |
| 2 |
tb |
Water |
| 1/4 |
c |
Lightly salted butter or margarine; melted & cooled |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Chopped walnuts |
| 1/2 |
c |
Raisins |
INSTRUCTIONS
Preheat oven to 400°F, prepare pans. In a large bowl, stir together flour,
sugar, baking powder, salt, cinnamon & nutmeg. In another bowl, stir
together sweet potato, maple syrup, eggs, butter, oil, water & vanilla
until blended. Stir dry mix into wet mix until just combined, stir in
walnuts & raisins. Spoon into pans & bake 20-25 mins or until done. Cool 5
mins before removing from pans. Makes 12. These muffins freeze very well.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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