Preheat the oven to 350 degrees F. Grease muffin
tins to hold 12 muffins.
Whisk together brown sugar, oil, vanilla, and eggs
in a small bowl.
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.
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 middle comes out clean. Take the
muffins out of the oven and run a pairing 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.
Originally Submitted
3/22/2011
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