This Stainless Steel 6-Cavity Muffin Pan will bake perfect muffins or cupcakes and holds standard-sized cupcake liners. It is warp-resistant, dishwasher-safe and rust-proof. Many uses. Perfect for small batches of muffins.
Sweet Potato Muffins:
6 TB. Butter, softened
2/3 Cup Sugar
1 Egg
1 Tsp. Vanilla Extract
1-3/4 Cup Sifted All-Purpose Flour
1-1/2 Tsp. Baking Powder
1 Tsp. Cinnamon
1/2 Tsp. Nutmeg
1/2 Tsp. Salt
2/3 Cup Evaporated Milk
1-1/2 Cup Peeled & Finely Shredded Sweet Potato
2/3 Cup Walnuts or Pecans
Preheat oven to 375 degrees (F). In a large mixing bowl, beat together butter and sugar with an electric mixer till light and fluffy. Beat in egg and vanilla.
In another bowl, mix together flour, baking powder, cinnamon, nutmeg and salt. Stir into the butter mixture alternately with the milk. Mixing just till dry ingredients are moistened. Stir in sweet potato and nuts. Pour into greased muffin pan or paper-lined muffin pan. Bake for 25-30 minutes or until done. Serve warm. Makes about 1 dozen.
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