Sweet potato muffins

Ingredients:

6 tablespoons butter, softened
2/3 cup sugar  (I used half brown sugar)
1 egg
1 teaspoon vanilla extract
• 1 3/4 cup sifted all-purpose flour (I used some wholewheat flour)
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
• I added 1/4 tsp lemon zest but next time I will add more!
1/2 teaspoon salt
2/3 cup evaporated or regular milk  (I used almond milk)
1 1/2 cups peeled finely shredded sweet potato
2/3 cup chopped walnuts or pecans


Preparation:
In a large mixing bowl with hand-held electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg and vanilla until well blended.
In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Stir into the butter mixture alternately with milk, mixing just until dry ingredients are moistened. Stir in sweet potato and chopped nuts. Spoon batter into greased muffin cups, filling about 2/3 full. Bake at 375° for 25 to 30 minutes, or until centers spring back when pressed with fingertip. Cool in pan on rack for 5 minutes. Remove from pan and serve muffins warm. Makes about 1 dozen sweet potato muffins.