Name: Sweet-Potato Muffins
Yield: 12
Ingredients: Packed brown sugar - 1 ⅛ cups; Canola oil - ½ cup; Vanilla extract - 1 teaspoon; Eggs - 2; All-purpose flour - 2 cups; Baking powder - 2 teaspoons; Ground cinnamon - 1 teaspoon; Freshly grated nutmeg - 1 teaspoon; Ground allspice - ½ teaspoon; Salt - ½ teaspoon; Peeled, shredded sweet potato - 4 cups; Raisins - ½ cup; Walnuts - 1 cup

Recipe information

Cooking:

Servings per container:

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Ingredients for - Sweet-Potato Muffins

1. Packed brown sugar - 1 ⅛ cups

2. Canola oil - ½ cup

3. Vanilla extract - 1 teaspoon

4. Eggs - 2

5. All-purpose flour - 2 cups

6. Baking powder - 2 teaspoons

7. Ground cinnamon - 1 teaspoon

8. Freshly grated nutmeg - 1 teaspoon

9. Ground allspice - ½ teaspoon

10. Salt - ½ teaspoon

11. Peeled, shredded sweet potato - 4 cups

12. Raisins - ½ cup

13. Walnuts - 1 cup

How to cook deliciously - Sweet-Potato Muffins

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.

2. Stage

Whisk together brown sugar, oil, vanilla and eggs in a small bowl.

3. Stage

Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts

4. Stage

Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.