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Mini Sweet Potato Pecan Muffins

Prep: 15 min
Makes: 36 mini muffins

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Ingredients

Directions

Preheat oven to 400°F.  Spray 36 mini muffin cups with cooking spray.

Combine flour, sugar, baking powder, cinnamon, salt and nutmeg in a medium bowl.

Whisk together sweet potato, corn syrup, oil, eggs and vanilla in a large bowl; stir in dry ingredients and half of the pecans just until moistened. Spoon into prepared muffin cups, filling each about 3/4 full.  Sprinkle muffin tops with remaining pecans.

Bake for 14 to 17 minutes or until wooden pick inserted in center of muffin comes out clean. Cool 5 minutes; remove from pan.

Recipe Note:  For mashed sweet potatoes, you can use a baked or boiled fresh sweet potato OR well-drained canned sweet potatoes.

 

Fisher® is a registered trademark of John B. Sanfilippo & Son, Inc., and is not affiliated with ACH Food Companies, Inc. 

 

 

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