Sweet Potato-Raisin Muffins

Name: Sweet Potato-Raisin Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 24 muffins, 24 serving(s)
Ingredients: 295.73 ml canned sweet potatoes, drained; 295.73 ml sugar; 29.58 ml sugar; 118.29 ml butter, softened; 2 eggs, beaten; 354.88 ml flour; 9.85 ml baking powder; 1.23 ml salt; 1.23 ml nutmeg; 6.16 ml cinnamon, divided; 236.59 ml milk; 118.29 ml raisins; 59.14 ml walnuts, chopped

Submitted by senseicheryl

"This recipe is from the Gooseberry Patch Fall Favorites Cookbook."

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Ready In:: 35mins
Ingredients:: 13
Yields:: 24 muffins
Serves:: 24

ingredients

295.73 ml canned sweet potatoes, drained
295.73 ml sugar
29.58 ml sugar
118.29 ml butter, softened
2 eggs, beaten
354.88 ml flour
9.85 ml baking powder
1.23 ml salt
1.23 ml nutmeg
6.16 ml cinnamon, divided
236.59 ml milk
118.29 ml raisins
59.14 ml walnuts, chopped

directions

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.