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Sweet Potato Muffins
Ingredients:
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
2 eggs
1 c. sugar
1/2 c. brown sugar
1/2 c. vegetable opil
1 (17 oz.) can sweet potatoes, drained and mashed
1/2 c. chopped pecans
1 c. dates, chopped
1/4 c. flour
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
2 eggs
1 c. sugar
1/2 c. brown sugar
1/2 c. vegetable opil
1 (17 oz.) can sweet potatoes, drained and mashed
1/2 c. chopped pecans
1 c. dates, chopped
1/4 c. flour
Directions:
Combine first 4 ingredients in a large bowl; make a well in center of mixture. Combine eggs and next 4 ingredients in a bowl; beat at medium speed until blended. Add sweet potato mixture to dry ingredients, and stir just until moistened. Dredge pecans and dates in 1/4 c. flour; fold into muffin mixture. Spoon into greased muffin tins, filling 3/4 full. Bake at 350 for 27 to 30 minutes. Remove from pans immediately. Makes 1 1/2 dozen.
Combine first 4 ingredients in a large bowl; make a well in center of mixture. Combine eggs and next 4 ingredients in a bowl; beat at medium speed until blended. Add sweet potato mixture to dry ingredients, and stir just until moistened. Dredge pecans and dates in 1/4 c. flour; fold into muffin mixture. Spoon into greased muffin tins, filling 3/4 full. Bake at 350 for 27 to 30 minutes. Remove from pans immediately. Makes 1 1/2 dozen.
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