2 cups flour
1 teaspoon soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1 cup white sugar cup raw sugar or brown
1/2 Cup Oil
2 medium baked sweet potatoes
1-1/4 cup chopped pecans
1 cup well drained (1 towel blot) preserved figs, chopped

Preheat oven to 350F.

Mix flour, soda, cinnamon and salt. In a separate bowl mix eggs, sugar, oil and sweet potatoes. Beat well until blended. Add this to flour mixture. Stir well. Add chopped figs and pecans, stirring gently. Spoon into greased muffin tins, a generous, three- quarters cupful. Bake 28-30 minutes. Check with toothpick to see if done. Remove from tins right away.

Serve with coffee or for anytime.

Makes 16-17 muffins.

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Cajun Country -- New Iberia, Louisiana