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Recipe: Sweet Potato Pecan Muffins (using oil)

Breads - Muffins, Quick Breads
SWEET POTATO PECAN MUFFINS

"Serve with honey butter for a special treat."

1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoon Argo Baking Powder
1 teaspoon Spice Islands Ground Saigon Cinnamon
1/2 teaspoon salt
1/8 teaspoon Spice Islands Ground Nutmeg
3/4 cup mashed cooked sweet potato (about 1 large potato)
3/4 cup Karo Dark Corn Syrup
1/3 cup Mazola Vegetable Plus! Oil
2 eggs, lightly beaten
1 teaspoon Spice Islands Pure Vanilla Extract
1 cup chopped pecans

Preheat oven to 400 degrees F. Spray 12 (2 1/2-inch) muffin pan cups with cooking spray.

In medium bowl combine flour, sugar, baking powder, cinnamon, salt and nutmeg; set aside.

In large bowl mix sweet potato, corn syrup, oil, eggs and vanilla; stir in dry ingredients just until moistened. Stir in pecans. Spoon into prepared muffin cups.

Bake in 400 degree F oven 20 minutes or until tops spring back when lightly touched. Cool 5 minutes; remove from pan.

Makes 12 muffins
Source: Mazola Oil, ACH Food Companies, Inc.
MsgID: 3157593
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Weekend Baking Recipes - 02-07-15 Daily ...
Board: Daily Recipe Swap at Recipelink.com
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More recipes:

Mmm... Muffins
"These walnutty, sweet and tangy muffins are a perfect foil to the savory egg and meat dishes of breakfast and brunch." - From: California Walnut Commission
"Like angel food cake, these muffins are best with tea after dinner, or with a glass of milk before bed." - From: The Ultimate Muffin Book
"Light sour cream replaces vegetable oil, skim milk takes over for whole milk, and wheat germ is substituted for a portion of the flour in these moist muffins." - Kretschmer Wheat Germ
"Eat these muffins on the day they are made - and while still slightly warm - for best enjoyment!" - From: Spice Islands
From: The California Cling Peach Board
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