Best Christiana Campbells Taverns Sweet Potato Muffins Recipes

Christiana Campbell's Tavern's Sweet Potato Muffins image

Provided by Bliss

Time 40m

Yield 24 serving(s)

Number Of Ingredients 12

2 eggs
1 cup milk
1/2 cup butter
1 1/4 cups sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup chopped raisins
1 1/4 cups sweet potatoes, mashed (canned or fresh)
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup chopped pecans or 1/4 cup walnuts

Steps:

Have all ingredients at room temperature.
Cream butter, sugar and sweet potatoes until smooth.
Add eggs.
Blend all four ingredients well.
Sift flour, baking powder and spices and add alternately with milk to egg batter.
DO NOT OVER MIX.
Fold in nuts and raisins last.
Sprinkle a little cinnamon-sugar on top before baking.
Bake in greased muffin tins (I use mini muffin tins) at 400° for 25 minute.
or until done.
2 dozen regular muffins.
(These can be frozen and reheated).

Nutrition Facts : Calories 138.7, Fat 5.5, SaturatedFat 2.9, Cholesterol 29.2, Sodium 96.9, Carbohydrate 21, Fiber 0.7, Sugar 12.6, Protein 2

Sweet Potato Muffins image

Provided by maryL in Canada

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup mashed sweet potato
2 large eggs
2/3 cup milk
1/4 cup honey
2 tablespoons unsalted butter, melted
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
12 pecan halves

Steps:

In a large bowl beat together the sweet potato, eggs, milk, honey and butter until it is creamy.
Combine the flour, baking powder, salt and cinnamon.
Add dry ingredients to sweet potato mixture. Just mix until combined.
Fill 12 well-greased muffin cups 2/3 full.
Put a pecan half on top of each muffin.
Bake at 400 degrees for 20 minutes.

Nutrition Facts : Calories 166.7, Fat 4.5, SaturatedFat 1.9, Cholesterol 42.2, Sodium 184.1, Carbohydrate 27.8, Fiber 1.5, Sugar 7.5, Protein 4.2