Sweet Potato And Raisin Muffins Recipes

Steps:

• Preheat oven to 350 degrees.
• Mash sweet potatoes; stir in 1 1/4 cups sugar and butter until smooth. Add eggs; blend well and set aside.
• In a separate bowl, mix together flour, baking powder, salt, nutmeg and 1 teaspoon cinnamon. Add to sweet potato mixture, alternating with milk; stir just until moistened.
• Fold in raisins and walnuts.
• Fill 24 paper-lined muffin cups 3/4 full. Mix remaining sugar and cinnamon; sprinkle over top.
• Bake for 25 to 30 minutes, until a toothpick inserted in center tests done. Serve warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
• Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
• Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts
• Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.

Steps:

• Preheat oven to 350.
• Line muffin tins with liners or s pray with cooking spray.
• In a large bowl, whisk the flour, baking powder, baking soda, and cinnamon until well combined.
• Add the liquids all at once over the dry ingredients and stir until just combined.
• Spoon a heaping 1/4 cup of the batter into each muffin cup, each should be full and well rounded.
• Bake for 25 minutes or until golden brown.
• Turn the muffins out onto a wire rack to cool for 5 minutes.

Steps:

• Heat oven to 400 degrees.
• Coat the bottoms of 12 medium muffin cups with no-stick cooking spray.
• Add all the ingredients, EXCEPT the cinnamon-sugar, to a large mixing bowl; mix just until the flour is moistened. (COOK'S TIP: Do not over mix the batter or the muffins will be tough when baked.).
• Fill the muffin cups 2/3 full (batter should be lumpy).
• Sprinkle the cinnamon-sugar over batter in each muffin cup.
• Bake 18 - 20 minutes on rack in the center of oven. Immediately remove from pan and place on baker's wire rack to cool.

Steps:

• Pour brandy over raisins in a small bowl, cover, and allow to stand for 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish with the softened butter.
• Place sweet potatoes on a baking sheet, and bake in preheated oven until tender, about 30 minutes. Remove and allow to cool until cool enough to handle, then peel the potatoes and slice them 1/2 inch thick. Arrange the potato slices in the prepared baking dish, and sprinkle with sugar and brandy-soaked raisins.
• Return the sweet potatoes to the oven, and bake 30 to 40 minutes until hot and bubbly.

Steps:

• In a bowl, combine the flour, sugar and cinnamon. In a bowl, beat the eggs, oil and vanilla. Stir in sweet potatoes. Stir into dry ingredients just until moistened. Fold in raisins and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.