Sweet Potato Muffins1/2 cups granulated sugar
7 ounces butter, soften
3 eggs
1 pound sweet potatoes, baked and pulp removed from skin
2 cups all purpose flour
1 teaspoon salt
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1. In a bowl of an electric mixer, cream the butter and sugar at medium speed for about 3 minutes or until mixture is light and fluffy.
2. Add the eggs and sweet potatoes and mix for 3-4 minutes or until the mixture is smooth, stopping the mixer to scrape down the bowl once or twice.
3. Sift the remaining ingredients together in a separate bowl then add them to the sweet potato mixture. Beat only long enough to blend the ingredients. Over beating will result in tough muffins!
4. Spoon the mixture into 12 greased muffin cups. Bake at 350 degrees until golden brown and tops spring back when gently touched. Remove from pan. Muffins are absolutely delicious served warm or at room temperature.
