2 cups all-purpose flour

¾ cup chopped walnuts

¾ cup golden raisins

½ cup packed brown sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon baking soda

¼ teaspoon ground nutmeg

1 cup mashed cooked sweet potato

¾ cup milk 

½ cup (1 stick) butter, melted

2 eggs, beaten

1 ½ teaspoons vanilla





Preheat ovent to 400 F. Grease 24 standard (2 ½ inch) muffin cups. 


Combine flour, walnuts, raisins, brown sugar, baking powder, cinnamon, salt, baking soda, and nutmeg in medium bowl; stir until well blended. 


Combine sweet potato, milk, butter, eggs and vanilla in large bowl; stir until well blended. Add flour mixture to sweet potato mixture; stir just until moistened. Spoon batter evenly into prepared muffin cups. 


Bake 15 minutes or until toothpick inserted into centers comes out clean. Cool in pans 5 minutes. Remove to wire racks; cool completely.