With August more than half over and fall just around the corner many people’s thoughts are turning to their gardens and all the great fall time foods.

One of my favorite fall foods from the garden is sweet potatoes. Not only do these potatoes taste good but they are good for you as well. But let’s face it you can only eat so many candied sweet potatoes and so much sweet potato pie. So what can you do will all those delectable spuds?

Here is a recipe for sweet potato muffins you might enjoy.

Ingredients

• 2 cups sifted flour
• 2 teaspoons baking flour
• ½ teaspoon soda
• 1 teaspoon salt
• 1 ½ teaspoons cinnamon
• ¼ teaspoon nutmeg
• 1 cup sugar
• 1 cup cooked and mashed sweet potatoes
• ½ cup milk
• 2 eggs
• ¼ cups butter or margarine melted
• ¾ cups pecans or walnuts chopped
• ½ cup raisins (optional)

Method

1. preheat oven to 350 degrees
2. Sift together all dry ingredients except sugar in a mixing bowl
3. set aside
4. In another mixing bowl combine sweet potatoes, sugar, milk, and eggs
5. Add dry ingredients and butter
6. Mix until well blended
7. Stir in nuts and raisins.
8. Fill greased muffin cups or cupcake papers about ½ full

bake in 350 degree oven for about 20 minutes or until wooden toothpick inserted in the center comes out clean.

(This recipe makes ½ to 2 dozen muffins)

These muffins taste great served with thick slices of country ham and eggs for breakfast

or in place of bread at dinner time.