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Sweet Potato Muffins I

Ingredients

  • 1-1/2 c. all-purpose unbleached white flour
  • 2 t. baking powder
  • 1/4 t. baking soda
  • 1 t. cinnamon
  • 1/4 t. salt
  • 1/2 c. butter, softened
  • 2 eggs
  • 1-1/4 c. white sugar
  • 15 oz. can sweet potatoes, drained & mashed
  • 1 c. low-fat milk
  • 1/2 c. golden raisins
  • 1/4 c. chopped pecans

Topping - Optional

  • 8 oz. light cream cheese
  • 3 Tbls. sugar
  • 1 Tbls. grated orange rind
  • 3 Tbls. orange juice
  • 1/4 t. vanilla
  • chopped pecans and grated orange rind to garnish, optional

Instructions

Mix flour, baking powder, baking soda, cinnamon, nutmeg and salt in large bowl. Set aside.

Beat butter and sugar until smooth, about 3 minutes.

Add eggs; beat 1 minute.

Add sweet potatoes and milk; beat until combined. Mixture may look somewhat curdled.

Make a well in center of flour mixture. Add mixture to well; stir until moistened. Fold in raisins and pecans.

Spoon into lightly greased or paper lined muffin cups, dividing batter equally.

Bake at 375 degrees for about 18 minutes. Remove to wire rack and cool.

Frosting: Beat together cream cheese, sugar, orange rind, juice and vanilla in a med-size bowl until smooth. Spread frosting over cooled muffins and garnish.