2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg
3/4 cup sugar
1/3 cup vegetable oil
2 large eggs
1 1/4 cups canned sweet potato or yam puree
1/2 cup milk
2/3 cup walnuts, coarsely chopped
Cinnamon & sugar to sprinkle
Directions - Sweet Potato Muffin Recipe:
Position the rack in the center of the oven. Preheat the oven to 400 degrees. Grease a standard 12-muffin pan or line with paper cups.
In a medium-sized bowl sift together flour, baking powder, salt, cinnamon, allspice, nutmeg and sugar. Set aside.
In large bowl whisk together oil, eggs, sweet potato, and milk until thoroughly combined. Next, add the flour mixture to the wet ingredients. Mix together with a few light strokes, until the dry ingredients are moistened. Gently and quickly fold in walnuts. Do not over mix - the batter should be lumpy.
Pour the sweet potato batter into the muffin cups. Sprinkle the top of each muffin with cinnamon and sugar before baking.
Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 12 to 15 minutes. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.
Note: Try adding 1/2 cup chopped walnuts, plus 1/2 cup dried cranberries for delicious cranberry muffins with a spicy twist!
Recipe yields 12 sweet potato muffins.