| 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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