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Sweet Potato Muffins
- 1 3/4 cups unsifted all-purpose flour
- 1/2 cup firmly packed brown sugar
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 (8-ounce) can crushed pineapple
- 1/2 cup milk
- 1 cup mashed cooked sweet potatoes
- 1/4 cup melted butter or margarine
- 2 large eggs, slightly beaten
- 1/2 cup chopped toasted almonds
- Well grease 2 dozen 2-inch muffin pans.
In medium bowl, combine flour, brown sugar, baking powder, cinnamon
and salt; set aside.
- Drain pineapple well, reserving juices.
In measuring cup, combine with milk to make 3/4 cup.
- In large bowl, combine sweet potatoes,
butter, eggs, crushed pineapple and milk mixture. Blend well.
Add dry ingredients and blend; stir in almonds.
- Fill prepared muffin pans 2/3 full.
- Bake at 400°F (205°C) for 20 minutes
or until tops spring back when lightly touched. Remove to wire
racks. Serve warm
Makes 24 muffins.
Calories 206 kcal, Cholesterol 47 mg, Protein
5 gm, Potassium 173 mg, Fat 8 gm, Vitamin A 2,385 IU, Carbohydrates
29 gm, Vitamin C 4 mg, Calcium 107 mg.
Recipe courtesy of North Carolina Sweetpotato Commission.
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