Sweet Potato Muffins

(from Debbie Mumm Holiday Cookbook)

2 cups all-purpose flour
3/4 cup chopped walnuts (optional)
3/4 cup golden raisins (optional)
1/2 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1/4 teaspoon ground nutmeg
1 cup mashed peeled cooked sweet potato
3/4 cup milk
1/2 cup (1 stick) butter, melted
2 eggs, beaten
1 1/2 teaspoons vanilla

1. Preheat oven to 400 F. Grease 24 standard (2 1/2-inch) muffin cups or line with paper baking cups.

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

3. Combine sweet potato, milk butter, eggs and vanilla in large bowl; mix well. Add flour mixture; stir just until ingredients are moistened.

4. Spoon batter evenly into prepared muffin cups. Bake 15 minutes or until toothpick inserted into centers come out clean. Cool in pans on on wire racks 5 minutes. Remove to wire racks; cool completely.

Makes 24 muffins