Sweet potatoes are so flavorful so adding them to muffins was a great idea. The recipe make a lot but they are gone as soon as you pull them out of the oven.—Diane Vick, Wilson, North Carolina
- 3 cups self-rising flour
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 4 eggs
- 1-1/2 cups vegetable oil
- 1 teaspoon vanilla extract
- 2 cups mashed cooked sweet potatoes
- 1 cup raisins
- 1 cup chopped nuts
- In a bowl, combine the flour, sugar and cinnamon. In a bowl, beat the eggs, oil and vanilla. Stir in sweet potatoes. Stir into dry ingredients just until moistened. Fold in raisins and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 3 dozen.
Originally published as Sweet Potato Muffins in Country Woman September/October 2000, p10
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