| Recipe: |
6 tablespoons butter, softened
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2/3 cup evaporated or regular milk
1 1/2 cups peeled finely shredded sweet potato
2/3 cup chopped walnuts or pecans
In a large mixing bowl with hand-held electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg and vanilla until well blended. In a seperate bowl, combine flour, baking powder, cinnamon, nutmeg and salt. In a large mixing bowl with hand-held electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg and vanilla until well blended.
Stir in sweet potato and chopped nuts. Spoon batter into greased muffin cups, filling about 2/3 full. Bake at 375° for 25 to 30 minutes, or until centers spring back when pressed with fingertip. Cool in pan on rack for 5 minutes. Remove from pan and serve muffins warm. Makes about 1 dozen sweet potato muffins. |
