Ingredients
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1 1/8 cups packed brown sugar
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1/2 cup canola oil
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1 teaspoon vanilla extract
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2 eggs
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon ground cinnamon
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1 teaspoon freshly grated nutmeg
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1/2 teaspoon ground allspice
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1/2 teaspoon salt
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4 cups raw sweet potato, peeled andshredded
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1/2 cup raisins
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1 cup walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
- Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
- Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts.
- Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.