Hillbillee’s Sweet Potato Muffins

[Guest Guest]

Hillbillee’s Sweet Potato Muffins

 

Prep. Time: 1 hour

96 servings

 

1 cup margarine

2 1/2 cups sugar

4 large eggs

3 cups sweet potatoes mashed

1 1/2 cups all-purpose flour

1 1/2 cups oatmeal

4 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

1/2 tsp. nutmeg

2 cups milk (2% milk is fine)

1 cup chopped walnuts or pecans

1 cup raisins

 

 

Instructions:

Preheat the oven to 400 degrees. Grease muffin tins. Cream the butter and sugar. Add the eggs and mix well. Blend in the sweet potatoes. Sift the flour with the baking powder, salt, cinnamon and nutmeg. Add alternately with the oatmeal and milk. Do not over mix. Fold in the nuts and raisins. Fill the greased muffin tins 2/3 full. Bake at 400 degrees for 25 minutes.

Note: Sweet potato muffins can be frozen and reheated. They keep for at least 5 months.

 

 

Enjoy,

Hill

[Dee]

Oh Hill these sound really good. I am going to make two batches. One with sugar and one with splenda... I will let you know how the splenda muffins turn out. I love Sweet potatoes too.... This recipe looks yummy.