Mini Sweet Potato Pecan Muffins

Name: Mini Sweet Potato Pecan Muffins
Total time: 45 min
Yield: 36 mini muffins
Ingredients: 1-3/4 cups all-purpose flour; 1/3 cup sugar; 2 teaspoons Fleischmann's® 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 Crown® Golden or Lily White® Corn Syrup; 1/3 cup Mazola® Corn Oil; 2 eggs, lightly beaten; 1 teaspoon pure vanilla extract; 1 cup Chopped Pecans, divided

Beginner • 36 mini muffins • 45 min

Preheat oven to 400°F. Spray 36 mini muffin cups with cooking spray. Combine flour, sugar, baking powder, cinnamon, salt and nutmeg in a medium bowl.

Ingredients

1-3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons Fleischmann's® 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 Crown® Golden or Lily White® Corn Syrup
1/3 cup Mazola® Corn Oil
2 eggs, lightly beaten
1 teaspoon pure vanilla extract
1 cup Chopped Pecans, divided

Method

Preheat oven to 400°F. Spray 36 mini muffin cups with cooking spray.
Combine flour, sugar, baking powder, cinnamon, salt and nutmeg in a medium bowl.
Whisk together sweet potato, corn syrup, oil, eggs and vanilla in a large bowl; stir in dry ingredients and half of the pecans just until moistened. Spoon into prepared muffin cups, filling each about 3/4 full. Sprinkle muffin tops with remaining pecans.
Bake for 14 to 17 minutes or until wooden pick inserted in center of muffin comes out clean. Cool 5 minutes; remove from pan.