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Sweet Potato Pecan Muffins (VRP 200)

Sweet Potato Pecan Muffins (VRP 200)

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Sweet Potato Pecan Muffins

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Sweet Potato Pecan Muffins Recipe Card Front

Sweet Potato Pecan Muffins

Front of the recipe card for Sweet Potato Pecan Muffins.

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Sweet Potato Pecan Muffins Recipe

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Sweet Potato Pecan Muffins

Sweet Potato Pecan Muffins (VRP 200)


  • 6 tablespoons butter, softened
  • 2/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups unsifted all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 2/3 cup milk
  • 1 sweet potato (about ½ pound), peeled and finely grated
  • 2/3 cup chopped pecans


    1. Heat oven to 375°F. Grease six 3-inch crown muffin-pan cups. In large bowl, with electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg and vanilla until blended.
    2. In medium-size bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk, beating just until combined. Fold in sweet potato and pecans. Using ice-cream scoop or large spoon, divide batter among greased muffin-pan cups.
    3. Bake muffins 25 to 30 minutes or until centers spring back when lightly pressed with fingertip. Cool muffins in pan on wire rack 5 minutes. Remove muffins from pan and serve warm.

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