These Sweet Potato Muffins are wonderful with coffee or a glass of milk as a snack. They heat up well in the microwave, can be frozen to use at a later date or just slather them with butter while still hot for a delicious muffin anytime.
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 stick butter or 1/2 cup or 8 tablespoons, melted
3/4 cup white granulated sugar
1 packed cup sweet potato, cooked and mashed (could use canned)
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup raisins (Optional)
1/2 cup nuts (Optional) I use walnuts. Pecans are good, too.
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside. Mix together melted butter, sugar, eggs, sweet potato, buttermilk and vanilla extract with mixer. Add dry ingredients and continue to mix. Fold in raisins and nuts mixing with a spoon. Spray a 12 cup muffin pan with cooking oil. Fill cups 1/2 to 3/4 full. Bake in preheated 350 degree oven 25 to 30 minutes checking for doneness as ovens vary. Makes about 18 muffins depending on the size you make them. Enjoy!
If you like this recipe, you might also like my recipe for Best Pumpkin Muffins.
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