| Sweet Potato Muffins 2
1 can of sweet potatoes, drained (15 ounces)
1/2 cup of sugar
1/4 cup of butter; softened (1/2 stick)
2 Eggs
2 1/2 cups of all-purpose flour
4 teaspoons of baking powder
2 teaspoons of ground cinnamon
1/2 teaspoon of ground nutmeg
1/2 teaspoon of salt
1/2 cup of milk
1/2 cup of chopped walnuts; (see Note)
1/2 cup of raisins |
|
Preheat the oven to 400ºF. 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.
|
- Cookies - Couscous - Crumb Cake - Deep Fryer - Dips, Sauces, & Salsa - Desserts - Dressing/Stuffing - Dutch Oven/Cast Iron - Eggplant - Eggs - Ethnic & Regional - Fish - Halloween - Ham - Holiday Recipes - Kid Favorites - Low Fat Store & Recipes - Meatloaf - Meats - Microwave - Mousse - Muffins - Mussels - All Things Pasta! - Potato Salad - Pound cake - Puddings - Quick n Easy - Salads - Slow Cooker - Thanksgiving & Christmas - Veal - Vegetables - Weight Watchers View All Categories
Privacy Policy