Sweet Potato Muffins
SWEET POTATO MUFFINS
6 Tblsp butter, softened
2/3 cup sugar
1 egg
1 tsp vanilla extract
1 3/4 cup all-purpose flour, sifted
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2/3 cup evaporated or regular milk
1 1/2 cups peeled finely shredded sweet potato
2/3 cup chopped walnuts or pecans
In a large mixing bowl with hand-held electric mixer on medium speed, beat butter & sugar until light & fluffy. Beat in egg & vanilla until well blended.
In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, & salt. Stir into the butter mixture alternately with milk, mixing just until dry ingredients are moistened. Stir in sweet potato chopped nuts.
Spoon batter into greased muffin cups, filling about 2/3 full. Bake at 375° F for 25 to 30 minutes, or until centers spring back when pressed with fingertip. Cool in pan on rack for 5 minutes.
Remove from pan & serve muffins warm.
Makes about 1 dozen.
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