Muffins ( Sweet Potato )
Regi Dean's Recipes 08/25/99
Muffins
Christiana Cambell's Tavern
{*****}
Baking powder	2 ts
Butter; room temperature	1/2 c
Chopped raisins	1/2 c
Chopped walnuts or pecans	1/4 c
Cinnamon	1 ts
Cinnamon	1/4 ts
Eggs; room temperature	2 lg
Flour	1 1/2 c
Mashed cooked sweet potatoes	1 1/4 c
Milk	1 c
Nutmeg	1/4 ts
Salt	1/4 ts
Sugar	2 tb
Sugar; plus:	1 1/4 c
{**********}
 24 servings

Thoroughly grease 24 muffin cups or prepare with paper liners.
Preheat oven to 400 degrees F.
Beat 1-1/4 cups sugar, sweet potatoes and butter until smooth.  Add
eggs and blend well.

Sift together flour, baking powder, spices and salt.  
Add alternately with milk to sweet potato mixture, stirring just to blend; do not
overmix.
Fold in raisins and nuts.  
Spoon into muffin cups.  
Mix remaining sugar with cinnamon and sprinkle over muffins.  

Bake until muffins test done, about 25 to 30 minutes.  Serve warm.
Muffins may be frozen and reheated.

 Source: Christiana Cambell's Tavern (Williamsburg, Virginia)
* Favorite Restaurant Recipes (ISBN: 0-89535-100-5)