Sweet potato-pecan muffins - country living

6 servings

Ingredients

Quantity Ingredient
6 tablespoons Butter, softened
⅔ cup Sugar
1 Large egg
1 teaspoon Vanilla extract
1¼ cup Unsiftcd all-purpose flour
1½ teaspoon Baking powder
½ teaspoon Salt
⅔ cup Milk
1 Sweet potato (about 1/2 lb), peeled and finely grated
⅔ cup Chopped pecans

Directions

1. Heat oven to 375'F. Grease six 3-inch crown muffin-pan cups. In large bowl, with electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg and vanilla until blended.

2. In medium-size bowl, combine flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk, beating just until combined. Fold in sweet potato and pecans. Using ice-cream scoop or large spoon, divide batter among greased muffin-pan cups.

3. Bake muffins 25 to 30 minutes or until centers spring back when lightly pressed with fingertip. Cool muffins in pan on wire rack 5 minutes. Remove muffins from pan and serve warm.

Country Living/Oct/93 Scanned & fixed by DP & GG

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