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Recipe Summary

prep:
20 mins
bake:
18 mins at 375°
Yield:
3 dozen mini muffins
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Ingredients

Muffins:
Frosting:

Directions

Muffins:
  • Heat oven to 375 degrees F. Coat 3 mini muffin pans (12 cups in each) with nonstick cooking spray.

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  • Mix flour, baking powder, baking soda, cinnamon, nutmeg and salt in large bowl.

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  • Beat butter and sugar in second large bowl until smooth, about 3 minutes. Add eggs; beat 1 minute. Add sweet potatoes and milk; beat until combined. Mixture may look somewhat curdled at this point.

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  • Make well in center of flour mixture. Add sweet potato mixture to well; stir with wooden spoon until flour mixture is just moistened. Fold in raisins and pecans. Spoon into muffin pan cups, dividing equally.

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  • Bake in 375 degree F oven about 18 minutes or until wooden pick inserted in centers of muffins comes out with just a few moist crumbs clinging. Turn muffins out onto wire rack and cool.

Frosting:
  • Beat together cream cheese, sugar, orange rind and juice, and vanilla in medium-size bowl until smooth.

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  • Spread frosting over cooled muffins. Garnish with pecans and orange rind, if desired. Makes about 3 dozen mini muffins.

Nutrition Facts

124 calories; total fat 6g; saturated fat 3g; cholesterol 27mg; sodium 75mg; carbohydrates 16g; fiber 1g; protein 2g.

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