Sweet Potato Muffins

From: Southern Living Magazine, February, 1992.
Submitted by: Ethelwyn Langston, Birmingham, Alabama

1 3/4 cups all-purpose flour 1 teaspoon baking soda ˝ teaspoon ground cinnamon Ľ teaspoon salt 2 eggs 1 cup sugar ˝ cup firmly packed brown sugar ˝ cup vegetable oil 1 (17 ounce) can sweet potatoes, drained and mashed OR 1˝ cups mashed, made from fresh ones *I used 2 cups and it came out fine ˝ cup chopped pecans 1 cup dates, chopped *I used ˝ cup dates and ˝ cup raisins Ľ cup all-purpose flour

Combine first 4 ingredients in a large bowl; make a well in center of mixture.
Combine eggs and next 4 ingredients in a bowl;
beat at medium speed with an electric mixer until blended.
Add sweet potato mixture to dry ingredients; stir until moist.
Dredge pecans and dates in Ľ cup flour; fold into muffin mixture.
Spoon into greased muffin pans, filling three-fourths full.
Bake at 350° for 27 to 30 minutes. Remove from pans immediately.
Yield: 1˝ dozen.

You can bake in miniature muffin pans at 350° for 12 to 14 minutes.
Yield: 4 dozen.

*My notes: I made quick bread loaves. I ended up with one big loaf and one small loaf.
The small loaf baked for about 30 minutes and the big one for about an hour.
I used the "toothpick stuck in the middle method" to check for doneness.
It will come out clean if they are done.
If you need to bake longer, check again every 5 minutes.

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