Sweet Potato Pecan Muffins Recipe
Ingredients
No Stick cooking spray
1 3/4 cups flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup mashed cooked sweet potatoes
3/4 cup Dark Corn Syrup
1/3 cup Corn Oil
2 eggs
1 teaspoon vanilla
1 cup chopped pecans
Directions
Preheat oven to 400°F.
Spray 12 (2 1/2-inch) muffin pan cups with cooking spray.
In medium bowl, combine flour, sugar, baking powder, cinnamon, salt and nutmeg.
In large bowl, with mixer at medium speed, beat sweet potatoes, corn syrup, corn oil, eggs and vanilla until blended.
Stir in flour mixture until well blended.
Stir in pecans.
Spoon into prepared muffin pan cups.
Bake 20 minutes or until lightly browned and firm to the touch.
Cool in pan on wire rack 5 minutes; remove from pan.
Spray 12 (2 1/2-inch) muffin pan cups with cooking spray.
In medium bowl, combine flour, sugar, baking powder, cinnamon, salt and nutmeg.
In large bowl, with mixer at medium speed, beat sweet potatoes, corn syrup, corn oil, eggs and vanilla until blended.
Stir in flour mixture until well blended.
Stir in pecans.
Spoon into prepared muffin pan cups.
Bake 20 minutes or until lightly browned and firm to the touch.
Cool in pan on wire rack 5 minutes; remove from pan.
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