Sweet Potato (Squash) Muffins

• 1/2 c. butter or margarine, softened
• 1 1/4 c. sugar
• 2 eggs
• 1 1/4 c. mashed, cooked sweet potato or butternut squash
• 1/4 to 1/3 c. milk
• 1 1/2 c. all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 c. raisins
• 1/4 c. chopped pecans
• 2 Tbsp. sugar
• 1/4 tsp. cinnamon

1. Cream butter; gradually add 1 1/4 cups sugar, beating at medium speed of electric mixer.
2. Add eggs, one at a time, beating well after each addition.
3. Stir in sweet potatoes (squash) and milk.
4. Combine flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg; add to creamed mixture, stirring just until moistened. Stir in raisins and pecans.
5. Spoon into muffin pans, filling 2/3 full.
6. Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon; sprinkle over batter.
7. Bake at 400u0b0 for 22 to 25 minutes.
8. Yields 2 dozen.

butter, sugar, eggs, butternut squash, milk, flour, baking powder, salt, ground cinnamon, ground nutmeg, raisins, pecans, sugar, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=447126 (may not work)