Close
Tweet
Ingredients
| canned sweet potatoes: 1 1/4 cups (drained) |
| granulated sugar: 1 1/4 cups |
| granulated sugar: 2 Tbl |
| salted butter: 1/2 cup (softened) |
| eggs: 2 (beaten) |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 2 tsp |
| salt: 1/4 tsp |
| whole nutmeg: 1/4 tsp |
| ground cinnamon: 1 1/4 tsp (divided) |
| 2% milk: 1 cup |
| seedless raisins (packed): 1/2 cup |
| walnuts (chopped): 1/4 cup (chopped) |
Sweet Potato-Raisin Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
24 serving(s)
Tags
- Preheat oven to 350 degrees.
- Mash sweet potatoes; stir in 1 1/4 cups sugar and butter until smooth. Add eggs; blend well and set aside.
- 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.
- Fold in raisins and walnuts.
- Fill 24 paper-lined muffin cups 3/4 full. Mix remaining sugar and cinnamon; sprinkle over top.
- Bake for 25 to 30 minutes, until a toothpick inserted in center tests done. Serve warm.