Recipe: Miniature Sweet Potato Muffins (using cooked or canned sweet potatoes)

MINIATURE SWEET POTATO MUFFINS

1 stick (1/2 cup) butter
1 1/4 cups sugar
1 (15 oz.) can sweet potatoes, drained and mashed
2 eggs
1 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 cup milk
1/4 cup chopped pecans

Have all ingredients at room temperature. Cream butter, sugar and sweet potatoes until smooth. Add eggs. Mix all four ingredients together well.

Sift flour, baking powder, cinnamon, nutmeg and salt; add alternately with milk to egg batter. DO NOT OVERMIX. Fold in pecans.

Bake in greased miniature muffin tins at 400 degrees F for 25 minutes.

Note: These can be frozen and reheated.

Makes 48 miniature muffins
Source: Baton Rouge Advocate, November 29, 2001