Ingredients:
1 medium sweet potato
1/4 cup butter
1/2 cup sugar
1 egg, lightly beaten
1/4 tsp lemon, grated
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup milk
1/4 cup pecans or walnuts, chopped
1/4 cup golden raisins, chopped |
Directions:
Preheat oven to 375°F.
Scrub the potato and prick it in several places with a fork. Bake for 45 minutes or until tender. Cool to room temperature. Peel the potato, then mash with a fork and reserve 2/3 cup.
Grease mini-muffin tins. In a bowl, cream the butter and sugar. Beat in the reserved 2/3 cup sweet potato. Beat in the egg and grated lemon peel. Sift flour with baking powder, baking soda, salt, cinnamon, and nutmeg.
Add dry ingredients and milk alternately by hand, mixing until blended. Do not overmix. Fold in chopped nuts and raisins.
Spoon into greased muffin tins, filling each tin 3/4 full. Sprinkle sugar and cinnamon on top of each muffin.
Bake at 400°F. for 20 minutes. |
