Christiana Campbell's serves these wonderful little muffins with every meal. At one time, they handed out this recipe on little cards (that's where i got mine). A reviewer reminded me: these are butt ugly. In Williamsburg, perfect little bite-sized muffins are served, all nice and puffy. When I made them, and the reviewer also, they were NOT puffy. They taste really good, but for some peculiar reason, they fall after coming out of the oven. If anyone makes them, and can figure this mystery out, please share. I have no clue why they come out different at home than they do in Williamsburg.

Ingredients

24 serv.

eggs↗2
cup milk↗1 cup
cup butter↗1⁄2 cup
cups sugar↗1 1⁄4 cups
cups all-purpose flour↗1 1⁄2 cups
teaspoon salt↗1⁄4 teaspoon
cup chopped raisins1⁄2 cup
cups sweet potatoes, mashed (canned or fresh)↗1 1⁄4 cups
(canned or fresh)
teaspoons baking powder↗2 teaspoons
teaspoon cinnamon↗1 teaspoon
teaspoon nutmeg↗1⁄4 teaspoon
cup chopped pecans or 1/4 cup walnuts1⁄4 cup

Step-by-step instructions

1
Have all ingredients at room temperature.
2
Cream butter, sugar and sweet potatoes until smooth.
3
Add eggs.
4
Blend all four ingredients well.
5
Sift flour, baking powder and spices and add alternately with milk to egg batter.
6
DO NOT OVER MIX.
7
Fold in nuts and raisins last.
8
Sprinkle a little cinnamon-sugar on top before baking.
9
Bake in greased muffin tins (I use mini muffin tins) at 400° for 25 minute.
10
or until done.
11
2 dozen regular muffins.
12
(These can be frozen and reheated).

Source: food.com

Original recipe ↗

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