Sweet Potato muffins

I have always enjoyed cooking. Recently I have become more interested in it and LOVE to try new recipes.

I have a very large bucket of sweet potatoes and I have tried a few recipes with them, but I'm the only fan of them.

The girls will get sweet potato bread but I wanted something lighter and more like a snack food for them.

Yesterday I found a sweet potato muffin recipe and decided to give it a try.

I found the recipe on allrecipes.com and changed a few things with it.

I have to say grating sweet potatoes is a pretty good workout.

I was hoping the girls would like them but I could have eaten them all if they didn't!

They were a huge hit and I love that there is some healthy about them too!

Ingredients

• 1 1/8 cups packed brown sugar
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 4 cups peeled, shredded sweet potato
• 1/2 cup raisins
• 1 cup walnuts

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
2. Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
3. Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts
4. Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.

** I increased the cook time to 40 minutes. I omitted the nuts and included semi-sweet chocolate chips and used Kosher salt (not regular salt). I should have squeezed some of the liquid out of the grated sweet potato, and that could have kept the bake time around 30 minutes.

These will be made again and again!