SWEET POTATO MUFFINS WITH
ORANGE CREAM CHEESE FROSTING

FOR THE MUFFINS:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter, room temperature
1 1/4 cups sugar
2 eggs
1 (15 oz) can sweet potatoes, drained and mashed
1 cup milk
1/2 cup golden raisins
1/4 cup shelled pecans, chopped
FOR THE FROSTING:
1 (8 ounce) package cream cheese, room temperature
3 tablespoons sugar
1 tablespoon grated orange rind
3 tablespoons orange juice
1/4 teaspoon vanilla
chopped pecans and grated orange rind (for garnish)

TO MAKE THE MUFFINS:
Preheat oven to 375 degrees F. Coat 3 mini muffin pans (12 cups in each) with nonstick cooking spray.

Mix flour, baking powder, baking soda, cinnamon, nutmeg and salt in large bowl.

Beat butter and 1 1/4 cups sugar in second large bowl until smooth, about 3 minutes. Add eggs; beat 1 minute. Add sweet potatoes and milk; beat until combined. Mixture may look somewhat curdled at this point.

Make well in center of flour mixture. Add sweet potato mixture to well; stir with wooden spoon until flour mixture is just moistened. Fold in raisins and pecans. Spoon into muffin pan cups, dividing equally.

Bake in 375 degree F oven about 18 minutes or until wooden pick inserted in centers of muffins comes out with just a few moist crumbs clinging. Turn muffins out onto wire rack and cool.

TO MAKE THE FROSTING:
Beat together cream cheese, 3 tablespoons sugar, orange rind and juice, and vanilla in medium-size bowl until smooth.

Spread frosting over cooled muffins. Garnish with pecans and orange rind, if desired.

Makes 36 muffins
From: the Schwegmann House, Washington, MO
Source: Family Circle magazine, December 12, 2000