Christiana Campbell's Tavern's
Sweet Potato Muffins


2 eggs
1 c. milk
1 stick butter
1¼ c. sugar
1½ c. all purpose flour
¼ tsp. salt
½ c. chopped raisins
1¼ c. sweet potatoes (canned or fresh), mashed
2 tsp. baking powder
1 tsp. cinnamon
¼ tsp. nutmeg
¼ c. chopped pecans or walnuts

Have all ingredients at room temperature.
Cream butter, sugar and sweet potatoes until smooth.
Add eggs.
Blend all four ingredients well.

Sift flour, baking powder and spices and add alternately with milk to egg batter.
DO NOT OVER MIX.
Fold in nuts and raisins last.
Sprinkle a little cinnamon-sugar on top before baking.
Bake in greased muffin tins (I use mini muffin tins) at 400° for 25 min. or until done.
2 dozen regular muffins.
(These can be frozen and reheated)