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½         cup margarine
1          cup sugar
2          eggs
1 ¼  cups sweet potatoes, cooked and mashed
1 ½ cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon and  ¼  teaspoon nutmeg
1 cup milk
¼  cup chopped pecans and ¼ cup raisins

Preheat oven to 4000 F. Grease muffin pans. Cream sugar, margarine, and add eggs; mix well. Blend in sweet potatoes. Sift flour, baking powder, salt and spices. Add to other mixture alternately with milk. DO NOT OVER-MIX. Fold in nuts and raisins. Fill muffin tins ½ full. Bake 25 minutes. Batter can be made ahead and stored in refrigerator for 3 to 4 days. Yield: 1½ dozen.

Per Serving:  Calories 194       Fat 7.4 Grams      Cholesterol 24.2 Milligrams
Protein 2.9 Grams                   Vitamin A 350 RE
Carbohydrates 29.9 Grams      Vitamin C 1.3 Milligrams
Dietary Fiber 1.1 Grams          Calcium 41.9 Milligrams