Sweet Potato Muffins

2/3 c. canned or cooked fresh sweet potatoes, drained
4 Tbsp. butter
1/2 c. sugar
1 egg
3/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. milk
4 Tbsp. chopped walnuts or pecans
4 Tbsp. raisins, chopped

Puree the sweet potatoes. Meanwhile, cream the butter and sugar. Beat in the egg and sweet potatoes. Sift the flour with the other dry ingredients; then add to the sweet potatoes, alternately with the milk and chopped raisins and nuts, until blended. Spoon into greased 1 1/2-inch muffin tins, filling completely. Sprinkle a little sugar and
cinnamon on top, if desired. Bake at 400 degrees for 25 minutes

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