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Prep 25min
Total45min
Ingredients14
Servings15
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Ingredients
Muffins
1 1/2
cups all-purpose flour
3/4
cup cornmeal
1/2
cup granulated sugar
1/4
cup chopped peanuts
1/4
cup golden raisins
3
teaspoons baking powder
1
teaspoon ground nutmeg
2
eggs
1
cup mashed cooked sweet potato (1 small to medium; about 10 to 12 oz)
2/3
cup milk
2
tablespoons vegetable oil
Topping
3
tablespoons packed brown sugar
2
tablespoons chopped peanuts
1
tablespoon butter or margarine, softened
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Steps
1
Heat oven to 400°F. Spray 15 regular-size muffin cups with cooking spray. In medium bowl, mix flour, cornmeal, granulated sugar, 1/4 cup peanuts, the raisins, baking powder and nutmeg.
2
In medium bowl, beat eggs slightly. Stir in sweet potato, milk and oil until well blended. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Batter will be lumpy.) Fill muffin cups 3/4 full.
3
In small bowl, mix topping ingredients. Sprinkle evenly over muffins.
4
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan. Serve warm.
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If you like, substitute canned pumpkin (not pumpkin pie mix) for the sweet potato.
For an indulgent dessert or treat, split the muffins in half and spread with cream cheese frosting.
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