Sweet Potato-Raisin Muffins |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This recipe is from the Gooseberry Patch Fall Favorites Cookbook. Ingredients:
1 1/4 cups canned sweet potatoes, drained |
1 1/4 cups sugar |
2 tablespoons sugar |
1/2 cup butter, softened |
2 eggs, beaten |
1 1/2 cups flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 teaspoon nutmeg |
1 1/4 teaspoons cinnamon, divided |
1 cup milk |
1/2 cup raisins |
1/4 cup walnuts, chopped |
Directions:
1. Preheat oven to 350 degrees.
2. Mash sweet potatoes; stir in 1 1/4 cups sugar and butter until smooth. Add eggs; blend well and set aside.
3. In a separate bowl, mix together flour, baking powder, salt, nutmeg and 1 teaspoon cinnamon. Add to sweet potato mixture, alternating with milk; stir just until moistened.
4. Fold in raisins and walnuts.
5. Fill 24 paper-lined muffin cups 3/4 full. Mix remaining sugar and cinnamon; sprinkle over top.
6. Bake for 25 to 30 minutes, until a toothpick inserted in center tests done. Serve warm.
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