Prep 15 mins
Cook 25 mins
Christiana Campbell's serves these wonderful little muffins with every meal. At one time, they handed out this recipe on little cards (that's where i got mine). A reviewer reminded me: these are butt ugly. In Williamsburg, perfect little bite-sized muffins are served, all nice and puffy. When I made them, and the reviewer also, they were NOT puffy. They taste really good, but for some peculiar reason, they fall after coming out of the oven. If anyone makes them, and can figure this mystery out, please share. I have no clue why they come out different at home than they do in Williamsburg.
- 2 eggs
- 1 cup milk
- 1⁄2 cup butter
- 1 1⁄4 cups sugar
- 1 1⁄2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄2 cup chopped raisins
- 1 1⁄4 cups sweet potatoes, mashed (canned or fresh)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 cup chopped pecans or 1⁄4 cup walnuts
- Have all ingredients at room temperature.
- Cream butter, sugar and sweet potatoes until smooth.
- Add eggs.
- Blend all four ingredients well.
- Sift flour, baking powder and spices and add alternately with milk to egg batter.
- DO NOT OVER MIX.
- Fold in nuts and raisins last.
- Sprinkle a little cinnamon-sugar on top before baking.
- Bake in greased muffin tins (I use mini muffin tins) at 400° for 25 minute.
- or until done.
- 2 dozen regular muffins.
- (These can be frozen and reheated).
Thank you for the lovely recipe, Bliss. When I read that this recipe produces flattened-out results, I immediately knew that there was too much moisture in the recipe. I had some beuregard sweet potatoes to use and so I used your recipe, omitted the sugar on top, used half and half @ only 1/2 C. and threw in a small plastic tub full of strained baby food carrots. They are the prettiest muffins I've ever seen! Their tops are rounded and the color is such a cheerful yellow-orange. I would say to lower the milk to 3/4 C., add a few more tablespoons of flour and the muffins wouldn't flatten out. It's a rule in bread making, too. Best Regards, KB (P.S. I had the carrots because of another great muffin recipe on Recipe Zaar for carrot muffins.)
Mine didn't fall enough to make them look ugly, but they fell a little bit. I used canned sweet potatoes, omitted the raisins, and added the nuts. The flavor is very mild. I would try this again from fresh and see if I like it any better
I was about to post this recipe for safekeeping as I found it in a book entitled "Historic Virginia Inns: A Cook's Tour" (1986). It was accredited to the Williamsburg Inn. I haven't made these yet but I definitely plan to! Thanks for saving me the trouble of inputting! UPDATE: I made these and I'm not as impressed as I want to be. Followed the recipe with the exception of the cinnamon sugar on top (timing issue). They did come out flat as others posted but the flavor was only alright. Kinda bland. Don't know why since everyone else's came out so flavorful. Maybe it was the brand of sweet potatoes I used