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

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.