Sweet Potato & Raisin Muffins
Ready In: 30 mins
Serves: 12
Yields: 12 Muffins
Ingredients
- nonstick cooking spray
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup brown sugar
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1 teaspoon pure vanilla extract
- 1⁄2 cup milk
- 1⁄2 cup cooked sweet potato, mashed
- 1⁄4 cup butter, melted
- 1 egg
- 1⁄2 cup toasted pecans, chopped
- 1 cup dark raisin
- 2 tablespoons cinnamon sugar
Directions
- Heat oven to 400 degrees.
- Coat the bottoms of 12 medium muffin cups with no-stick cooking spray.
- Add all the ingredients, EXCEPT the cinnamon-sugar, to a large mixing bowl; mix just until the flour is moistened. (COOK'S TIP: Do not over mix the batter or the muffins will be tough when baked.).
- Fill the muffin cups 2/3 full (batter should be lumpy).
- Sprinkle the cinnamon-sugar over batter in each muffin cup.
- Bake 18 - 20 minutes on rack in the center of oven. Immediately remove from pan and place on baker's wire rack to cool.
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