Sweet Potato Muffins - cooking recipe

Ingredients

2 cups flour, divided
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
1 cup sugar
1/2 cup brown sugar, firmly packed
1/2 cup vegetable oil
1 (17 ounce) can sweet potatoes, drained and mashed
1/2 cup pecans, chopped
1 cup dates, chopped

Preparation

Preheat oven to 350F and grease a muffin pan.
Combine 1 3/4 cups flour, baking soda, cinnamon and salt in a large bowl.
In another bowl, combine eggs, both sugars, oil, and sweet potatoes; beat at medium speed until blended.
Make a well in the center of the dry ingredients; add the wet ingredients into this well and stir just until moistened.
Dredge pecans and dates in 1/4 cup flour; fold into muffin mixture.
Fill muffin tins to 3/4 full and bake for 27-30 minutes.
Remove from pans immediately and cool on wire racks.
(Alternatively, fill mini muffin tins and bake for 12-14 minutes, to yield 4 dozen muffins).