SWEET POTATO MUFFINS
About 15 to 16 muffins
These muffins are yummy to eat,
a great way to use left-over Thanksgiving sweet potatoes,
and also make a marvelous edible gift for the holiday gift giving.
Sift together the first 7 ingredients; set aside. In a medium bowl, combine eggs, brown sugar, and cooking oil, beating for 3 minutes. Beat in mashed sweet potato and orange juice. Add dry ingredients, mixing well.
Fill greased muffin pans (2½ to 2¾ -inches in diameter) or muffin pans lined with paper baking cups
two-thirds to three-fourths full. Bake in a preheated slow oven (325 degrees F.) for 25 to 28 minutes or until muffins are done.
Note: Bake miniature muffins for only 12 to 15 minutes or until done; makes about 3 dozen muffins.
Note: Sweet Potato Muffins freeze well wrapped and sealed in aluminum foil.
Variations: Add ½ to 2/3 cup chopped pecans or English walnuts to muffin batter. Add ½ to 2/3 cup golden seedless raisins to muffin batter.
Sprinkle tops of muffins with minced crystallized/candied ginger before baking muffins.