Bon Appetit's Sweet Potato Muffins

This was a requested recipe from Christina Campbell's Tavern in Williamsburg, Virginia. Muffins may be frozen and reheated.

• Ready In: 45 mins
• Yields: 24 muffins

Ingredients

• 1 1⁄4 cups sugar
• 1 1⁄4 cups  cooked mashed sweet potatoes (or yams)
• 1⁄2 cup butter, room temperature
• 2  large eggs, room temperature
• 1 1⁄2 cups flour
• 2  teaspoons baking powder
• 1  teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon salt
• 1  cup milk
• 1⁄2 cup  chopped raisins
• 1⁄4 cup  chopped walnuts (or pecans)
• 2  tablespoons  sugar mixed with 1/4 tsp cinnamon

Directions

1. Thoroughly grease 24 muffin cups (paper liners may be used instead). Preheat oven to 400*F.
2. Beat sugar, sweet potatoes and butter until smooth. Add eggs and blend well.
3. Sift together flour, baking powder, spices and salt. Add alternately with milk to sweet potato mixture, stirring just to blend. DO NOT OVERMIX.
4. Fold in raisins and nuts. Spoon into muffin cups and sprinkle each with sugar/cinnamon mixture.
5. Bake 25 to 30 minutes or until muffins test done. Serve warm.