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Sweet Potato Muffins
I bake these muffins to accompany after-Thanksgiving meals.
- 1/4 cup butter, softened
- 1/2 cup sugar
- 2/3 cup cooked, mashed sweet potato
- 1 large egg
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped pecans or walnuts
- 1/4 cup raisins, chopped
- 1/2 cup milk
Beat butter at medium speed of an electric mixer until creamy; add sugar, beating well. Add sweet potato and egg; beat well.
Combine flour and next 3 ingredients. Stir in pecans and raisins. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Beat just until blended after each addition.
Spoon batter into greased muffin pans, filling two-thirds full. Bake for 20 to 25 minutes or until a wooden pick inserted in center of a muffin comes out clean. Remove from pans immediately.
Yield: 1 dozen
