Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Butter, softened 1/2 ts Salt
2/3 c Sugar 2/3 c Milk
1 Large egg 1 Sweet potato (about 1/2 lb),
1 ts Vanilla extract -peeled and finely grated
1 1/4 c Unsiftcd all-purpose flour 2/3 c Chopped pecans
1 1/2 ts Baking powder

1. Heat oven to 375'F. Grease six 3-inch crown muffin-pan cups. In
large bowl, with electric mixer on medium speed, beat butter and
sugar until light and fluffy. Beat in egg and vanilla until blended.

2. In medium-size bowl, combine flour, baking powder, and salt. Add
flour mixture to butter mixture alternately with milk, beating just
until combined. Fold in sweet potato and pecans. Using ice-cream
scoop or large spoon, divide batter among greased muffin-pan cups.

3. Bake muffins 25 to 30 minutes or until centers spring back when
lightly pressed with fingertip. Cool muffins in pan on wire rack 5
minutes. Remove muffins from pan and serve warm.
Country Living/Oct/93 Scanned fixed by DP GG

Browse by categories