Sweet Potato Muffins

Prep 20 m
Bake 18 m

Ingredients

Muffins:

Frosting:

Directions

Muffins:

  1. 1 of 5 Heat oven to 375 degrees F. Coat 3 mini muffin pans (12 cups in each) with nonstick cooking spray.
  2. 2 of 5 Mix flour, baking powder, baking soda, cinnamon, nutmeg and salt in large bowl.
  3. 3 of 5 Beat butter and sugar in second large bowl until smooth, about 3 minutes. Add eggs; beat 1 minute. Add sweet potatoes and milk; beat until combined. Mixture may look somewhat curdled at this point.
  4. 4 of 5 Make well in center of flour mixture. Add sweet potato mixture to well; stir with wooden spoon until flour mixture is just moistened. Fold in raisins and pecans. Spoon into muffin pan cups, dividing equally.
  5. 5 of 5 Bake in 375 degree F oven about 18 minutes or until wooden pick inserted in centers of muffins comes out with just a few moist crumbs clinging. Turn muffins out onto wire rack and cool.

Frosting:

  1. 1 of 2 Beat together cream cheese, sugar, orange rind and juice, and vanilla in medium-size bowl until smooth.
  2. 2 of 2 Spread frosting over cooled muffins. Garnish with pecans and orange rind, if desired. Makes about 3 dozen mini muffins.
Nutrition Information for Sweet Potato Muffins
Servings Per Recipe:
Per Serving: 75 mg sodium, 1 g fiber, 16 g carb., 6 g Fat, total, 124 kcal cal., 2 g pro., 27 mg chol., 3 g sat. fat