Sweet Potato Muffins

(From Christina Campbell’s Tavern in Williamsburg,

2/3 canned or cooked fresh sweet potatoes, well drained
4 tablespoons butter or margarine
½ cup sugar
1 egg
2/3 cup all purpose flour
2 teas. baking powder
½ teas salt
½ teas cinnamon
¼ teas nutmeg
½ cup milk
4 tablespoons pecans or walnuts, chopped
4 tablespoons raisins, chopped

Preheat oven to 400 degrees. Grease muffin tins that are
1 ½ inches in diameter. Puree the sweet potatoes in a
food processor or blender. Cream the butter and sugar.
Add in the eggs and sweet potatoes. Sift the flour with the
baking powder, salt, cinnamon, and nutmeg. Add dry
ingredients and milk into the sweet potato mixture. Add
chopped nuts and raisins, mixing just until blended. Do
not overmix. Spoon into muffin tins. A little sugar and
cinnamon may be sprinkled on top of each muffin if
desired. Bake for 15 minutes (10 min. if using dark
muffin pans). Makes 2 dozen.

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