SWEET POTATO MUFFINS

One of our favorite recipes from Williamsburg, VA (Christiana Campbell's Tavern)

1/2 cup butter                                1/4 teaspoon salt

1 1/4 cups sugar                            1 teaspoon cinnamon

2 eggs                                            1/4 teaspoon nutmeg

1 1/4 cups canned sweet               1 cup milk

   potatoes, mashed                       1/4 cup pecans or walnuts, chopped

1 1/2 cups flour                             1/2 cup raisins 

2 teaspoons baking powder

Preheat oven to 400°. Grease small (1 1/2") muffin tins. Cream the butter and sugar. Add the eggs and mix well.  Blend in the sweet potatoes. Sift the flour with the baking powder, salt, cinnamon, and nutmeg. Add alternately with the milk. Do not overmix. Fold in the nuts and raisins.  Fill the greased muffins tins 2/3 full. Bake at 400° for 25 minutes. 

Makes 6 dozen bite size muffins.