1/2 c. butter
1 1/4 c. sugar
2 eggs
1 1/4 c. canned sweet potatoes, mashed
1 1/2 c. all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. milk
1/4 c. walnuts, chopped
1/2 c. raisins, chopped

Preheat oven to 400 degrees. Grease 1 1/2 inch muffin tins. Cream butter and sugar. Add the eggs and mix well. Blend in the sweet potatoes. Sift the flour and the baking powder, salt, cinnamon and nutmeg. Add a little bit at a time. Fold in the nuts and raisins. Fill the greased muffin tins 2/3 full. Bake at 400 degrees for 25 minutes. NOTE: Sweet potato muffins can be frozen and reheated. Yields: 6 dozen.