Sweet Potato Pecan Muffins
|Non stick cooking spray||1 Tablespoon|
|Flour||1 3⁄4 Cup (28 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Mashed cooked sweet potatoes||3⁄4 Cup (12 tbs)|
|Dark corn syrup||3⁄4 Cup (12 tbs)|
|Corn oil||1⁄3 Cup (5.33 tbs)|
|Pecans||1 Cup (16 tbs), chopped|
Preheat oven to 400°F.
Spray 12 (2 1/2-inch) muffin pan cups with cooking spray.
In medium bowl, combine flour, sugar, baking powder, cinnamon, salt and nutmeg.
In large bowl, with mixer at medium speed, beat sweet potatoes, corn syrup, corn oil, eggs and vanilla until blended.
Stir in flour mixture until well blended.
Stir in pecans.
Spoon into prepared muffin pan cups.
Bake 20 minutes or until lightly browned and firm to the touch.
Cool in pan on wire rack 5 minutes; remove from pan.