Sweet Potato Mini-Muffins

Donna’s Sweet Potato Mini-Muffins

Doubled                  Original

1 1/3 cup                    2/3 cup canned sweet potato, well drained and mashed, get the ones in heavy syrup

1 stick                         4 T Butter      

1 cup                          ½ cup sugar

2 eggs                        1 egg

4 t                                2 t baking powder

1 ½ cup                      ¾ cup flour

1 t                                ½ t salt

1 t                                ½ t cinnamon

½ t                               ¼ t nutmeg

1 cup                          ½ cup milk

8 T                               4 T finely chopped pecans

8 T                               4 T chopped golden raisins


Preheat oven to 400 degrees. 

Grease mini muffin tins very heavily with butter. 

Sift flour with other dry ingredients. 

Cream butter and sugar then add eggs. 

Add dry ingredients alternatively with milk, chopped nuts and raisins. 

Mix by hand – no mixer. 

Spoon into greased muffin tins, filling each muffin tin almost full. 

Top with a mixture of cinnamon and sugar.  Bake for about 25 minutes.


Mine bake faster than 25 minutes, so keep an eye on the muffins!

I usually get between 5 and 6 dozen when I make these muffins using the doubled ingredients.

These freeze great; I normally put them in disposable cake pans to help protect the cinnamon sugar topping, Thaw, wrap in foil and reheat in the oven on the day you would  like to serve them.

Questions? Give me a call or email…Really! 707.318.6323 – donna@jcage.com