Email to Rita Flynn      

Recipe Categories: shugga's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES CHILDRENMEALS COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT HOLIDAYfOODS HungryGirl LOWCARBOHYDRATE LOWFAT MainCourseMeal MARINADES MEATS MUFFINS PASTA POTPOURRI POULTRY PRESSURECOOKER RELISHES RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS THESOUTHBEACHDIET VEGETABLES VEGETARIAN WeightWatchers

Sweet Potato Muffins




Source of Recipe


This recipe comes from Williamsburg, VA.






Recipe Introduction


Many, many years ago, we went to Williamsburg, VA and ate at the old Inn. We loved the muffins, so I wrote to Bon Appetit magazine and they got this recipe for me.





List of Ingredients



• 1 1/4 cup sugar
  
• 1 1/4 cups cooked, mashed sweet potatoes or yams (fresh or canned)
  
• 1/2 cup butter (1 stick), room temperature
  
• 2 large eggs, room temperature
  
• 1 1/2 cups flour
  
• 2 teaspoons baking powder
  
• 1 teaspoon cinnamon
  
• 1/4 teaspoon nutmeg
  
• 1/4 teaspoon salt
  
• 1 cup milk
  
• 1/2 cup chopped raisins
  
• 1/4 cup chopped walnuts or pecans
  
• 2 tablespoons sugar mixed with 1/4 teaspoon cinnamon
  






Instructions



1. Thourouthly grease 24 muffin cups (paper liners may be used instead). Preheat oven to 400 degrees F.
   
2. Beat sugar, sweet potatoes, and butter until smooth. Add eggs and blend well.
   
3. Sift together flour, baking powder, spices and salt. Add alternately with milk to sweet potato mixture, stirring just to blend. Do not over mix.
   
4. Fold in raisins and nuts. Spoon into muffin cups and sprinkle each with sugar/cinnamon mixture. Bake 25 - 30 minutes or until muffins test done. Serve warm.
   






Final Comments


Muffins may be frozen and reheated.