Ingredients Jump to Instructions ↓

  1. 1 3/4 cups unsifted all-purpose flour

  2. 1/2 cup firmly packed brown sugar

  3. 2 teaspoon baking powder

  4. 1 teaspoon ground cinnamon

  5. 1/2 teaspoon salt

  6. 1 (8-ounce) can crushed pineapple

  7. 1/2 cup milk

  8. 1 cup mashed cooked sweet potatoes

  9. 1/4 cup melted butter or margarine

  10. 2 large eggs, slightly beaten

  11. 1/2 cup chopped toasted almonds

Instructions Jump to Ingredients ↑

  1. Well grease 2 dozen 2-inch muffin pans. In medium bowl, combine flour, brown sugar, baking powder, cinnamon and salt; set aside. Drain pineapple well, reserving juices. In measuring cup, combine with milk to make 3/4 cup. In large bowl, combine sweet potatoes, butter, eggs, crushed pineapple and milk mixture. Blend well. Add dry ingredients and blend; stir in almonds. Fill prepared muffin pans 2/3 full. Bake at 400°F (205°C) for 20 minutes or until tops spring back when lightly touched. Remove to wire racks. Serve warm


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