Sweet Potato Muffins

This muffin recipe is one of our favorites and comes from Christiana Campbell's Tavern in Williamsburg.

Ingredients:

1/2 cup butter
1 1/4 cups sugar
2 eggs
1 1/4 cups canned sweet potatoes, mashed
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 cup milk
1/4 chopped walnuts (or pecans)

Combine:

2 Tbs sugar
1/4 tsp cinnamon

Preheat oven to 400°. Grease muffin tins (or insert paper liners). Cream butter and sugar in a large bowl. Add the eggs and mix well. Blend in sweet potatoes. Separately, sift the flour, baking powder, salt, cinnamon and nutmeg. Add flour mixture to the sweet potato mixture, alternately with milk. Do not overmix. Fold in nuts. Fill the muffin tins 2/3 full. Sprinkle with cinnamon/sugar mixture Bake at 400° for 20-25 minutes. Makes 12 muffins. Can be frozen for 6-8 weeks in plastic storage bags.