Tender and moist, sweet potato muffins with maple syrup and flecked with currants and toasted pecans.

Maple Sweet Potato Muffins

1 cup mashed sweet potatoes

1 1/2 cups all-purpose flour

3/4 cup firmly packed brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

Dash salt

2 large eggs, slightly beaten

3/4 cup vegetable oil

1/4 cup maple syrup

1/2 cup chopped toasted pecans

1/2 cup currants

1. In large bowl, combine sweet potatoes, flour, brown sugar, baking powder, baking soda, cinnamon and salt. Add eggs, oil and maple syrup; blend well. Stir in pecans and currants.
2. Spoon evenly into greased muffin cups, filling each 3/4 full.
3. Bake at 350°F (175°C) for 15 minutes or until muffins spring back when lightly touched. Remove muffins from pan and serve warm.

Makes 1 1/2 dozen muffins.

Nutritional Information Per Serving: calories 173 protein 2 g. carbohydrate 21 g. fat 9 g. cholesterol 17 mg. sodium 114 mg. Vitamin A 2,382 IU

Recipe courtesy of North Carolina Sweetpotato Commission.