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Now
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Preheat the oven to 400F.
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Generously grease the muffin tins (for 24 muffins), and set aside.
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4
In a medium bowl, combine the flour, baking powder, nutmeg, salt, and 1 teaspoon of the cinnamon, and mix well.
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In a large bowl, combine 1 1/2- cups of the sugar, the sweet potatoes, and butter, and beat with an electric mixer until smooth.
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Add the eggs and mix well.
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Alternately add small amounts of the flour mixture and the milk to the sweet potato mixture, stirring just to blend after each addition.
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Do not overmix.
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Fold in the raisins and pecans.
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Spoon the mixture into the prepared muffin cups.
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In a small bowl, combine the remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon, and sprinkle the cinnamon-sugar over the muffins.
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Bake for 25 to 30 minutes, until lightly browned and a toothpick inserted into the center comes out clean.
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Allow the muffins to cool thoroughly, transfer them to an airtight container, and freeze for up to 3 months.
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14
Later
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Remove the muffins from the freezer, and allow them to sit at room temperature for 2 hours.
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To reheat the muffins in the microwave, put them in a single layer in a resealable plastic bag, but do not seal the bag.
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Microwave the muffins for 45 seconds to 1 minute, until thoroughly warmed.
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To reheat the muffins in the oven, preheat the oven to 400F.
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Wrap the thawed muffins in aluminum foil, and bake them for 15 minutes until thoroughly warmed.
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Serve warm.
