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Recipe: Maple Sweet Potato Muffins (with nuts and raisins, using oil)

Breads - Muffins, Quick Breads
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MAPLE SWEET POTATO MUFFINS

1 1/2 cups all-purpose flour
3/4 cup firmly packed light brown sugar
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/4 tsp. salt
1 1/2 cups cooked mashed sweet potatoes
1/2 cup buttermilk
1/2 cup vegetable oil
1/4 cup maple syrup
2 large eggs, lightly beaten
1/2 cup chopped pecans, toasted
1/2 cup coarsely chopped raisins

Combine first 6 (dry) ingredients in a large bowl; make a well in the center of the mixture.

Stir together sweet potatoes and next 4 ingredients; add to dry ingredients, stirring just until moistened.

Stir in pecans and raisins. Spoon into greased muffin pans, filling three-fourths full.

Bake at 375 degrees F for 15 minutes. Remove from pans immediately. Serve warm.

Makes 1 1/2 dozen muffins
From: mrs. Djxfour ky - 12-19-99
MsgID: 0226644
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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More recipes:

Morning Muffins
Make 12 regular size muffins or 6 large "bakery" style muffins. "Regardless of size, they'll be delicious!" - From: Mazola Oil
"we add molasses and use wild blueberries; we like the lower water content of the wild ones. The muffins are topped with almond streusel, for more flavor and texture." - From: Bouchon Bakery
"A great whole grain treat to start the morning off right." - From: Mazola Oil
"These muffins are filled to the brim with dried fruit and flaxseeds. If cranberry isn't your fruit, use dried cherries or dried apricots instead." - From: Canadian Living Best Recipes Ever
"This batter will keep in the refrigerator, covered airtight, for up to two weeks." - From: The Times-Picayune
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