Sweet Potato (Squash) Muffins - cooking recipe

Ingredients

1/2 c. butter or margarine, softened
1 1/4 c. sugar
2 eggs
1 1/4 c. mashed, cooked sweet potato or butternut squash
1/4 to 1/3 c. milk
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. raisins
1/4 c. chopped pecans
2 Tbsp. sugar
1/4 tsp. cinnamon

Preparation

Cream butter; gradually add 1 1/4 cups sugar, beating at medium speed of electric mixer.
Add eggs, one at a time, beating well after each addition.
Stir in sweet potatoes (squash) and milk.
Combine flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg; add to creamed mixture, stirring just until moistened. Stir in raisins and pecans.
Spoon into muffin pans, filling 2/3 full.
Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon; sprinkle over batter.
Bake at 400\u00b0 for 22 to 25 minutes.
Yields 2 dozen.