Sweet Potato-pecan Muffins - Country Living Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6 tbsp: Butter, softened
1/2 tsp: Salt,
2/3 cup: Sugar,
2/3 cup: Milk,
1 Large: egg,
1: Sweet potato, (about 1/2 lb),
1 tsp: Vanilla extract,
-peeled and finely grated,
1 1/4 cup: Unsiftcd all-purpose flour,
2/3 cup: Chopped pecans,
1 1/2 tsp: Baking powder,
Directions:
1. Heat oven to 375F. 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
Source from luhu.jp
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
Source from luhu.jp