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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 36 |
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Sweet potatoes are so flavorful so adding them to muffins was a great idea. The recipe make a lot but they are gone as soon as you pull them out of the oven.Diane Vick, Wilson, North Carolina Ingredients:
3 cups king arthur unbleached self-rising flour |
2 cups sugar |
1 teaspoon ground cinnamon |
4 eggs |
1-1/2 cups vegetable oil |
1 teaspoon vanilla extract |
2 cups mashed cooked sweet potatoes |
1 cup raisins |
1 cup chopped nuts |
Directions:
1. In a bowl, combine the flour, sugar and cinnamon. In a bowl, beat the eggs, oil and vanilla. Stir in sweet potatoes. Stir into dry ingredients just until moistened. Fold in raisins and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 3 dozen.
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