“This was a requested recipe from Christina Campbell's Tavern in Williamsburg, Virginia. Muffins may be frozen and reheated.”
READY IN:
45mins
YIELD:
24 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Thoroughly grease 24 muffin cups (paper liners may be used instead). Preheat oven to 400*F.
  2. Beat sugar, sweet potatoes and butter until smooth. Add eggs and blend well.
  3. Sift together flour, baking powder, spices and salt. Add alternately with milk to sweet potato mixture, stirring just to blend. DO NOT OVERMIX.
  4. Fold in raisins and nuts. Spoon into muffin cups and sprinkle each with sugar/cinnamon mixture.
  5. Bake 25 to 30 minutes or until muffins test done. Serve warm.

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