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Sweet Potato Muffins

2/3 to 1 cup cooked, mashed sweet potato
4 Tbsp. butter
1/2 cup sugar
1 egg
1/2 cup milk
3/4 cup flour
2 tsp. baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
4 Tbsp. raisins, chopped coarsely
4 Tbsp. walnuts, chopped fine (optional)
Cinnamon sugar or plain sugar (optional)

Preheat oven to 400 F.

Cream butter and sugar. Beat in egg and sweet potato. Stir in
milk. Add raisins and nuts, stir well.

In separate bowl, mix flour, baking powder, salt, spices. Add dry
ingredients to wet, stirring just enough to moisten. Do not overmix.

Spoon batter into greased or paper-lined muffin pans (no-stick
spray in a non-stick pan is fine). Sprinkle lightly with cinnamon
or plain sugar, if desired. Bake 13-15 minutes for mini-muffins
or 20-22 minutes for regular muffins.

Note: Original recipe calls for 2/3 cup of sweet potatoes. That
amount produces a more traditional, cakey muffin. Using a whole
cup gives the muffins an extra-moist, almost pudding-like texture.

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