1 1/4 c. sugar
1 1/4 c. cooked, mashed sweet potatoes or yams, fresh or canned
1/2 c. butter, room temperature
2 large eggs, room temperature
1 1/2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 c. milk
1/2 c. chopped raisins
1/4 c. chopped walnuts or pecans
2 tbsp. sugar mixed with 1/4 tsp. cinnamon

Preheat oven to 400°F. Grease muffin cups or use liners. Mix sugar, sweet potatoes, butter and eggs together. In another bowl, mix the flour, baking powder, cinnamon, nutmeg and salt. Mix dry ingredients with wet ingredients alternately with the milk, stirring just to blend. Do not overmix! Fold in raisins and nuts. Spoon into muffin cups and sprinkle each with sugar/cinnamon mixture.

Bake 20- 25 minutes and serve warm.

Makes 2-2 1/2 dozen. Freeze any left over and heat up in microwave when needed.

This recipe if from Christiana Campbell's Tavern and Bon Appetit featured it in 1978. It is my favorite muffin recipe.