“These are wonderful anytime but especially in the Fall! Canned pumpkin (not pumpkin pie mix) can be substituted for the sweet potato if you like.”
READY IN:
45mins
YIELD:
15 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven 400 degrees. Spray 15 regular-size muffin cups with nonstick cooking spray.
  2. In medium bowl, mix flour, cornmeal, sugar, 1/4 cup peanuts, the raisins, baking powder and nutmeg.
  3. In another medium bowl, beat eggs slightly. Add sweet potato, milk and oil; blend well. Add to dry ingredients all at once; stir just until dry particles are moistened. (Batter will be lumpy.) Fill muffin cups two-thirds full.
  4. In small bowl, mix all topping ingredients. Sprinkle evenly over muffins. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Serve warm.

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