Sweet Potato Muffins Recipe

Name: Sweet Potato Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter or margarine, softened; 1/4 tsp. salt; 1/4 tsp. ground nutmeg; 1 tsp. ground cinnamon; 1/4 to 1/3 c. milk; 1 1/2 c. flour; 2 tsp. baking powder; 1 1/4 c. sugar; 2 eggs; 1 1/4 c. cooked, mashed sweet potatoes; 1/2 c. raisins; 1/4 c. chopped pecans

Servings: persons

1/2 c. butter or margarine, softened
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 tsp. ground cinnamon
1/4 to 1/3 c. milk
1 1/2 c. flour
2 tsp. baking powder
1 1/4 c. sugar
2 eggs
1 1/4 c. cooked, mashed sweet potatoes
1/2 c. raisins
1/4 c. chopped pecans

1
Soak raisins in hot water.
2
Set aside.
3
Cream butter; gradually add sugar.
4
Beat at medium speed with electric mixer. Add eggs, one at a time, beating well after each.
5
Stir in sweet potatoes and milk.
6
Combine flour, baking powder, salt, cinnamon and nutmeg; add to creamed mixture, stirring just until moistened. Drain raisins; stir in raisins and pecans.
7
Spoon into greased muffin pans, filling 2/3 full.

1082

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 c. butter or margarine, softened, 1/4 tsp. salt, 1/4 tsp. ground nutmeg, 1 tsp. ground cinnamon, and more.

Yes, Sweet Potato Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Muffins

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