Ingredients
1 1/2
cups all-purpose flour
3/4
cup cornmeal
1/2
cup granulated sugar
1/4
cup chopped peanuts
1/4
cup golden raisins
3
teaspoons baking powder
1
teaspoon ground nutmeg
2
eggs
1
cup mashed cooked sweet potato (1 small to medium; about 10 to 12 oz)
2/3
cup milk
2
tablespoons vegetable oil
3
tablespoons packed brown sugar
2
tablespoons chopped peanuts
1
tablespoon butter or margarine, softened
Preparation
Heat oven to 400°F. Spray 15 regular-size muffin cups with cooking spray. In medium bowl, mix flour, cornmeal, granulated sugar, 1/4 cup peanuts, the raisins, baking powder and nutmeg.
In medium bowl, beat eggs slightly. Stir in sweet potato, milk and oil until well blended. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Batter will be lumpy.) Fill muffin cups 3/4 full.
In small bowl, mix topping ingredients. Sprinkle evenly over muffins.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan. Serve warm.
