Sweet Potato Pecan 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
PRODUCTS
Instructions
- 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.
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