Sweet Treasures

There is just enough nip in the morning air to awaken the craving for comfort foods.  Warm waves of scent revealing a pie or muffins baking are a part of fall.  I yearn for the sweet and hearty tastes of pumpkin and sweet potatoes.  So today I'm making sweet potato muffins.  These are versatile muffins that can complement a salad or entree or they are good for a quick breakfast on the run.  This recipe comes from Colonial Williamsburg's Christiana Campbell's Tavern.

Sweet Potato Muffins    (makes 6 dozen, but they can be frozen and reheated)

1/2 cup butter                                       1/4 tsp salt
1 1/4 cups sugar                                    1 tsp cinnamon
2 eggs                                                   1/4 tsp nutmeg
1 1/4 cups canned sweet potatoes         1 cup milk
2 tsp baking powder                             1/4 cup pecans or walnuts chopped
1  1/2 cups flour                                   1/2 cup raisins

Preheat the oven to 400 degrees Fahrenheit.   Grease 1 1/2 inch muffin tins.  Cream butter and sugar. Add the eggs and mix well.  Blend in the sweet potatoes.  Sift the flour with the baking powder, salt, cinnamon and nutmeg.  Add alternately with the milk.  Do not over mix.  Fold in the nuts and raisins.  Fill the greased muffin tins 1/2 full.  Bake at 400 degrees Fahrenheit for 25 minutes.