The perfect answer to left over sweet potatotes. These muffins are full of warm spices, nuts and raisins, and a sprinkle of sugar on top.

Sweet Potato Muffins

Ingredients:

Batter:

2/3 cup baked sweet potato, cooled

¼ cup unsalted butter, melted and cooled

½ cup granulated sugar

1 large egg

½ cup milk (preferably whole milk)

1 cup all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ cup toasted walnuts or pecans, coarsely chopped

¼ cup chopped golden raisins

¼ teaspoon grated lemon zest (about half of 1 lemon)

Tip:  Use a citrus zester for fresh zest. Use standard measuring cups and spoons or scales for accurate measuring.

Topping:

1 tablespoon granulated sugar

¼ teaspoon ground cinnamon

Directions:

1. Preheat oven to 400 degrees F. Lightly grease a standard 12 cup muffin pan or line with paper cups.
   
   Batter:
2. In a large mixing bowl, combine sweet potato, butter, ½ cup sugar, egg, and milk; using a wooden spoon or wire whisk, stir or whisk together until well blended. In a large bowl, combine sweet potato, butter, ½ cup sugar, egg, and milk; whisk together until well blended. Add flour, baking powder, baking soda, salt, ½ teaspoon cinnamon, and nutmeg; stir just until blended. Add nuts, raisins, and lemon zest; lightly stir to mix in.
   
   
3. Fill muffin cups 2/3 full.
   
   Topping:
4. In a small bowl, combine 1 tablespoon sugar and ¼ teaspoon cinnamon. Sprinkle tops of each muffin with ¼ teaspoon sugar cinnamon mixture.
   
   Bake:
   
5. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from muffin pan and cool on  a wire cooling rack.
   
   Makes 12 muffins
   
   TheBakingPan.com
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