Sweet Potato Pecan Muffins

Name: Sweet Potato Pecan Muffins
Total time: 20 min
Yield: 12 Muffins
Ingredients: 1-3/4 cups all-purpose flour; 1/3 cup sugar; 2 teaspoon Fleischmann's® Baking Powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/8 teaspoon ground nutmeg; 3/4 cup mashed cooked sweet potato (about 1 large potato); 3/4 cup Beehive® OR Crown® Golden Syrup; 1/3 cup Mazola® Corn Oil; 2 eggs, lightly beaten; 1 teaspoon pure vanilla extract; 1 cup chopped pecans

Beginner • 12 Muffins • 20 min

Preheat oven to 400°F. Spray 12 (2-1/2 inch) muffin cups with cooking spray. Combine flour, sugar, baking powder, cinnamon, salt and nutmeg in a medium bowl.

Ingredients

1-3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoon Fleischmann's® Baking Powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup mashed cooked sweet potato (about 1 large potato)
3/4 cup Beehive® OR Crown® Golden Syrup
1/3 cup Mazola® Corn Oil
2 eggs, lightly beaten
1 teaspoon pure vanilla extract
1 cup chopped pecans

Method

Preheat oven to 400°F. Spray 12 (2-1/2 inch) muffin cups with cooking spray.
Combine flour, sugar, baking powder, cinnamon, salt and nutmeg in a medium bowl.
Mix sweet potato, corn syrup, oil, eggs and vanilla in a large bowl; stir in dry ingredients just until moistened. Stir in pecans. Spoon into prepared muffin cups.
Bake for 20 minutes or until tops spring back when lightly touched. Cool 5 minutes; remove from pan.