Miss Vivian's Sweet Potato Muffins will melt in your mouth
Sweet Potato Muffins with a little sugar and cinnamon on top are tastier than any other muffin. Serve them with a meal and you'll be nearly as popular as Miss Vivian.
Recipe courtesy of Fireside Chalets
Preheat oven to 375°F.
Scrub potato and prick it in several places with a fork. Bake for 45 minutes or until tender. Cool to room temperature. Peel potato then mash with a fork and reserve 2/3 cup.
Grease mini-muffin tins. Cream the butter and sugar. Beat in the reserved 2/3 cup sweet potato. Beat in the egg and grated lemon peel. Sift flour with baking powder, baking soda, salt, cinnamon, and nutmeg.
Add dry ingredients and milk alternately by hand, mixing until blended. Do not over mix. Fold in chopped nuts and raisins.
Spoon into greased muffin tins, filling each tin 3/4 full. Sprinkle sugar and cinnamon on top of each muffin.
Bake at 400°F. for 20 minutes.
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Ingredients
Directions
Preheat oven to 375°F.
Scrub potato and prick it in several places with a fork. Bake for 45 minutes or until tender. Cool to room temperature. Peel potato then mash with a fork and reserve 2/3 cup.
Grease mini-muffin tins. Cream the butter and sugar. Beat in the reserved 2/3 cup sweet potato. Beat in the egg and grated lemon peel. Sift flour with baking powder, baking soda, salt, cinnamon, and nutmeg.
Add dry ingredients and milk alternately by hand, mixing until blended. Do not over mix. Fold in chopped nuts and raisins.
Spoon into greased muffin tins, filling each tin 3/4 full. Sprinkle sugar and cinnamon on top of each muffin.
Bake at 400°F. for 20 minutes.
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