| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Home cookin | 18 | servings | |
INGREDIENTS
| 1 3/4 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1/2 | c | Firmly packed brown sugar |
| 1/2 | ts | Cinnamon |
| 2 | Eggs | |
| OR equivalent egg | ||
| Substitute | ||
| 1/2 | c | Vegetable oil |
| OR 1/2 cup applesauce | ||
| 1 | (17 ounce) can sweet | |
| Potatoes, | ||
| Drained/mashed | ||
| 1 | c | Sugar |
| 1/4 | ts | Salt |
| 1 | c | Chopped dates |
| 1/2 | c | Chopped pecans |
| 1/4 | c | All-purpose flour |
INSTRUCTIONS
Combine first 4 ingredients in a large bowl, and make a well in the center of the mixture. Combine eggs and next 4 ingredients in a bowl; beat at medium speed with mixer until blended. Add sweet potato mixture to dry ingredients and stir until moist. Dredge pecans and dates in 1/4 cup flour and fold into muffin mix. Spoon into greased muffin pans, filling 3/4 full. Bake at 350° for 27-30 minutes. Remove from pans immediately. Yield: 1 1/2 dozen. NOTE: OR make in miniature muffin pans at 350°F for 12-14 minutes. Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@email.msn.com> on Oct 3, 1998
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