1/3 c. butter
1 c. sugar
2 eggs
1 1/4 c. cooked and mashed sweet potatoes
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. skim milk
1/4 c. chopped pecans
1/4 c. raisins

Preheat oven to 400 degrees. Spray muffin pans with Pam. Cream butter and sugar. Add eggs and mix well. Blend in sweet potatoes. Sift flour, baking powder, salt and spices. Add to creamed mixture alternately with milk, being careful not to over mix. Fold in nuts and raisins. Fill muffin cups half full. Bake 18 minutes.

Batter can be stored in refrigerator 2 or 3 days. Makes 24 muffins. Approximately 90 calories per muffin.