| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Mr. food, Mrfood3 | 1 | servings | |
INGREDIENTS
| 1 | cn | Sweet potatoes; drained (15 ounces) |
| 1/2 | c | Sugar |
| 1/4 | c | Butter; softened (1/2 |
| ; stick) | ||
| 2 | Eggs | |
| 2 1/2 | c | All-purpose flour |
| 4 | ts | Baking powder |
| 2 | ts | Ground cinnamon |
| 1/2 | ts | Ground nutmeg |
| 1/2 | ts | Salt |
| 1/2 | c | Milk |
| 1/2 | c | Chopped walnuts; (see Note) |
| 1/2 | c | Raisins |
INSTRUCTIONS
Preheat the oven to 400 degrees F. Coat a 12-cup muffin tin with nonstick cooking spray. In a large bowl, beat the potatoes, sugar, butter, and eggs until well mixed. Add the flour, baking powder, cinnamon, nutmeg, salt, and milk; beat until smooth. Stir in the walnuts and raisins; mix well. Fill the muffin cups 2/3 full. Bake for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Serve warm, or remove to a wire rack to cool completely. NOTE: Out of walnuts? Any chopped nuts will work...and so will golden raisins, if you want a change. Converted by MC_Buster. NOTES : 1 dozen muffins Converted by MM_Buster v2.0l.
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