Fandango Pitcher

The Great Plains Heisey Club

Members from Iowa, Kansas, Missouri and Nebraska

Pat’s "Christiana Campbell's Tavern Sweet Potato Muffins"

(6 Dozen)
½ cup butter
1 ¼ cups sugar
2 eggs
1 ¼ cups canned sweet potatoes, mashed
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 cup milk
¼ cup pecans or walnuts, chopped
½ cup raisins, chopped

Preheat the oven to 400° F.
Grease 1 ½ inch 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 over mix.
Fold in the nuts and raisins.
Fill the greased muffin tins 2/3 full. Bake at 400° F for 25 minutes.
Note. Sweet potato muffins can be frozen and reheated.