Sweet Potato Pecan Muffins

Makes 12 Muffins

Bake Time

20 minutes

Ingredients

1-3/4 cups all-purpose flour

1/3 cup sugar

2 teaspoon Argo® Baking Powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/8 teaspoon ground nutmeg

3/4 cup mashed cooked sweet potato (about 1 large potato)

3/4 cup Karo® Dark Corn Syrup

1/3 cup Mazola® Corn Oil

2 eggs, lightly beaten

1 teaspoon pure vanilla extract

1 cup chopped pecans

Directions

Preheat oven to 400°F. Spray 12 (2-1/2 inch) muffin cups with cooking spray.

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

Mix sweet potato, corn syrup, oil, eggs and vanilla in a large bowl; stir in dry ingredients just until moistened. Stir in pecans. Spoon into prepared muffin cups.

Bake for 20 minutes or until tops spring back when lightly touched. Cool 5 minutes; remove from pan.