Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
3/4
cup sugar
1
teaspoon baking powder
1
teaspoon baking soda
1
teaspoon grated orange peel
1/2
teaspoon ground ginger
1/2
teaspoon salt
1/4
teaspoon ground nutmeg
1
can (16 oz) sweet potatoes, drained, mashed
1/3
cup butter or margarine, melted
2
teaspoons vanilla
1
egg
1/2
cup candied pecans, coarsely chopped
Preparation
Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray.
In large bowl, mix flour, sugar, baking powder, baking soda, orange peel, ginger, salt and nutmeg. Stir in mashed sweet potatoes, butter, vanilla and egg. Divide batter among muffin cups. Sprinkle evenly with pecans.
Bake 24 to 26 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm.
