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
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup sugar
½ cup firmly packed brown sugar
½ cup vegetable oil
1 (17 ounce) can sweet potatoes, drained and mashed
1½ cups mashed, made from fresh ones
*I used 2 cups and it came out fine
½ cup chopped pecans
1 cup dates, chopped
*I used ½ cup dates and ½ cup raisins
¼ 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 ¼ 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: 1½ 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.
Click The Little Cookbook To Go
Back To The Main Page
Click The Mouse
To E-mail Mimi