Name: Sweet Potato (Squash) Muffins
Yield: 4 servings
Ingredients: 1/2 c. butter or margarine, softened; 1 1/4 c. sugar; 2 eggs; 1 1/4 c. mashed, cooked sweet potato or butternut squash; 1/4 to 1/3 c. milk; 1 1/2 c. all-purpose flour; 2 tsp. baking powder; 1/4 tsp. salt; 1 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; 1/2 c. raisins; 1/4 c. chopped pecans; 2 Tbsp. sugar; 1/4 tsp. cinnamon

Servings: persons

1/2 c. butter or margarine, softened
1 1/4 c. sugar
2 eggs
1 1/4 c. mashed, cooked sweet potato or butternut squash
1/4 to 1/3 c. milk
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. raisins
1/4 c. chopped pecans
2 Tbsp. sugar
1/4 tsp. cinnamon

1
Cream butter; gradually add 1 1/4 cups sugar, beating at medium speed of electric mixer.
2
Add eggs, one at a time, beating well after each addition.
3
Stir in sweet potatoes (squash) and milk.
4
Combine flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg; add to creamed mixture, stirring just until moistened. Stir in raisins and pecans.
5
Spoon into muffin pans, filling 2/3 full.
6
Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon; sprinkle over batter.
7
Bake at 400u00b0 for 22 to 25 minutes.
8
Yields 2 dozen.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

Sweet Potato (Squash) Muffins

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