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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 18 |
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From Southern Living. Ingredients:
2 cups flour, divided |
1 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
2 eggs |
1 cup sugar |
1/2 cup brown sugar, firmly packed |
1/2 cup vegetable oil |
1 (17 ounce) can sweet potatoes, drained and mashed |
1/2 cup pecans, chopped |
1 cup dates, chopped |
Directions:
1. Preheat oven to 350F and grease a muffin pan.
2. Combine 1 3/4 cups flour, baking soda, cinnamon and salt in a large bowl.
3. In another bowl, combine eggs, both sugars, oil, and sweet potatoes; beat at medium speed until blended.
4. Make a well in the center of the dry ingredients; add the wet ingredients into this well and stir just until moistened.
5. Dredge pecans and dates in 1/4 cup flour; fold into muffin mixture.
6. Fill muffin tins to 3/4 full and bake for 27-30 minutes.
7. Remove from pans immediately and cool on wire racks.
8. (Alternatively, fill mini muffin tins and bake for 12-14 minutes, to yield 4 dozen muffins).
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