Sweet-Potato Muffins Recipe

Ingredients
<br>- 1 1/8 cups packed brown sugar
<br>- 1/2 cup canola oil
<br>- 1 teaspoon vanilla extract
<br>- 2 eggs
<br>- 2 cups all-purpose flour
<br>- 2 teaspoons baking powder
<br>- 1 teaspoon ground cinnamon
<br>- 1 teaspoon freshly grated nutmeg
<br>- 1/2 teaspoon ground allspice
<br>- 1/2 teaspoon salt
<br>- 4 cups peeled, shredded sweet potato
<br>- 1/2 cup raisins
<br>- 1 cup walnuts
<br><p></p>Directions
<br>step 1: Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
<br>step 2: Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
<br>step 3: Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts
<br>step 4: Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.
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Ingredients
- 1 1/8 cups packed brown sugar
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 4 cups peeled, shredded sweet potato
- 1/2 cup raisins
- 1 cup walnuts

Directions
step 1: Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
step 2: Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
step 3: Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts
step 4: Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.

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