Sweet Potato Pecan Muffins

Ingredients

• 1-3/4 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoon Argo® 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 Karo® Dark Corn Syrup
• 1/3 cup corn oil
• 2 eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup chopped pecans

Directions

Preheat oven to 400°F.  Spray 12 (2-1/2 inch) muffin cups with cooking spray.

Combine flour, sugar, baking powder, cinnamon, salt and nutmeg in a medium bowl.

Mix sweet potato, corn syrup, oil, eggs and vanilla in a large bowl; stir in dry ingredients just until moistened. Stir in pecans. Spoon into prepared muffin cups.

Bake for 20 minutes or until tops spring back when lightly touched. Cool 5 minutes; remove from pan.