Title: Sweet potato muffins
 Categories: Breads
      Yield: 24 Servings
 
  1 1/4 c  Sugar; plus:
      2 tb Sugar
  1 1/4 c  Mashed cooked sweet potatoes
           -OR yams (fresh or canned)
    1/2 c  Butter; room temperature
      2 lg Eggs; room temperature
  1 1/2 c  Flour
      2 ts Baking powder
      1 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Salt
      1 c  Milk
    1/2 c  Chopped raisins
    1/4 c  Chopped walnuts or pecans
    1/4 ts Cinnamon
 
  Thoroughly grease 24 muffin cups or prepare with paper liners.
  Preheat oven to 400 degrees F.
  
  Beat 1-1/4 cups sugar, sweet potatoes and butter until smooth. Add
  eggs and blend well.
  
  Sift together flour, baking powder, spices and salt. Add alternately
  with milk to sweet potato mixture, stirring just to blend; do not
  overmix.
  
  Fold in raisins and nuts.  Spoon into muffin cups. Mix remaining
  sugar with cinnamon and sprinkle over muffins. Bake until muffins
  test done, about 25 to 30 minutes. Serve warm.
  
  Muffins may be frozen and reheated.
  
  * Source: Christiana Cambell's Tavern (Williamsburg, Virginia) *
  Favorite Restaurant Recipes (ISBN: 0-89535-100-5) * Typos