Sweet
Potato Muffins
-
½ cup
margarine
-
¼ teaspoon salt
-
1-cup
sugar
-
1-teaspoon cinnamon
-
2
eggs
-
¼ teaspoon nutmeg
-
1- ¼ cups sweet
potatoes,
-
1-cup milk
-
Cooked and
mashed
-
¼ cup chopped pecans
-
1- ½ cups all-purpose
flour
-
¼ cup raisins
-
2 teaspoons baking powder
Preheat oven to 400ºF. Grease muffin
pans. Cream sugar, margarine, and add eggs; mix well. Blend
in sweet potatoes. Sift flour, baking powder, salt and
spices. Add toother mixture alternately with milk. DO NOT
OVER MIX. Fold in nuts and raisins. Fill muffin tins ½ full.
Bake 25 minutes. Batter can be made ahead and stored in
refrigerator for 3 to 4 days. Yield: 1- ½ dozen.
Per Serving:
Calories 194
Protein 2.9 grams
Carbohydrates 29.9 grams
Dietary Fiber 1.1 grams
Fat 7.4 grams
Cholesterol 24.2 milligrams
Vitamin A 350 RE
Vitamin C 1.3 milligrams
Calcium 41.9 milligrams
View More Recipes
Back To Tator
School
