| 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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