Sweet-Potato Muffins

Walnuts, raisins and a bunch of wonderful spices are swirled into this yummy sweet potato muffin batter. The dozen muffins that emerge from the hot oven are moist, full of marvelous flavors and perfect in every way.

• Calories: 363 Calories

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• ½ cup raisins
• ½ teaspoon ground allspice
• 1 cup walnuts
• 1 teaspoon freshly grated nutmeg
• ½ cup canola oil
• 1 ⅛ cups packed brown sugar
• 4 cups peeled, shredded sweet potato

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.

Step 2

Whisk together brown sugar, oil, vanilla and eggs in a small bowl.

Step 3

Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts

Step 4

Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.