I really intended to post this earlier than the day before Thanksgiving but never got around to it. I wanted to share a favorite, simple, kid pleaser recipe that graces our Thanksgiving table every year. They are a southern delight, and are served hot from the oven at a tavern in Colonial Williamsburg. I'll be baking a batch today....
Sweet Potato Muffins
Christiana Campbell’s Tavern
Sweet Potato Muffins
(6 dozen)
1⁄2 cup butter
1⁄4 teaspoon salt
1 1⁄4 cups sugar
1 teaspoon cinnamon
2 eggs
1⁄4 teaspoon nutmeg
1 1⁄4 cups sweet potatoes, baked and mashed
1 cup milk
1 1⁄2 cups all-purpose flour
1⁄4 cup pecans or walnuts, chopped
2 teaspoons baking powder
1⁄2 cup raisins, chopped
Preheat the oven to 400°F. Grease 1 1⁄2-inch (mini) muffin tins. Cream the butter and sugar. Add the eggs and mix well. Blend in the sweet potatoes. Sift the flour with the baking powder, salt, cinnamon and nutmeg. Add alternately with the milk. Do not overmix. Fold in the nuts and raisins. Fill the greased muffin tins 2⁄3 full. Bake at 400°F for 25 minutes.
Note: Sweet potato muffins can be frozen and reheated.
The girly girls do not like nuts or raisins, so I put some batter in the muffin tin for them first, and then add the raisins and nuts to the rest of the batter for everybody else. They also like to sprinkle a bit of cinnamon/sugar mix on the muffin tops before baking.
They are easy, and so yummy and are a great addition to a bread basket!
1 comment:
They sound yummy! We may have to try them this year. :)
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