Sweet potatoes are always a southern favorite. Sweet potato muffins are not only good as part of your meal but also make a great snack!
1 1/4 cups sugar
1 1/4 cups canned sweet potatoes, mashed
1 1/2 cups all-purpose flour
1/2 cup butter
1/4 tsp nutmeg
1/4 tsp salt
1/4 chopped walnuts (or pecans)
1 cup milk
1 tsp cinnamon
2 tsp baking powder
2 tbsp sugar
1/4 tsp cinnamon
STEP BY STEP:
Preheat oven to 400 degrees.
Grease muffin tins (or insert paper liners).
Cream butter and sugar in a large bowl.
Add the eggs and mix well. Blend in sweet potatoes.
Separately, sift the flour, baking powder, salt, cinnamon and nutmeg.
Add flour mixture to the sweet potato mixture, alternately with milk. Do not overmix.
Fold in nuts.
Fill the muffin tins 2/3 full.
Sprinkle with cinnamon/sugar mixture.
Bake at 400 degrees for 20-25 minutes.
Can be frozen for 6-8 weeks in plastic storage bags.
Check out this cookbook for more Southern Foods.
At the Southern Table with Paula Deen