Autumn Spice Muffin, Large Family Recipe (Makes 48 muffins)

 Makes 48 Muffins

1 ⅓ cups hot water

10 ounces unsweetened Raisins

5 1/2 cups granulated sugar

2 cups vegetable oil

2 cups refrigerated whole eggs

4 teaspoons vanilla extract

5 cups whole wheat flour

1 teaspoon table salt

4 teaspoons baking soda

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

2.5 pounds sweet potatoes, mashed

3 ¼ cups powdered sugar

½ cup milk

2 teaspoons ground cinnamon

4 teaspoons vanilla extract
for cinnamon glaze

Preheat conventional oven to 350°F. Place paper liners in muffin pans.

Pour hot water over raisins. Let raisins soak for 10 minutes.

Beat granulated sugar and vegetable oil using a paddle attachment on mixing bowl.

Slowly add eggs and vanilla. Mix well on medium speed for 2 minutes. Turn off mixer, scrape down sides of bowl.

In separate bowl, mix flour, baking soda, salt, cinnamon, and nutmeg. Sift or whisk by hand to break up clumps before adding to wet mixture.

Add dry ingredients to wet mixture at low speed for 1 minute until just combined.

Mash sweet potato with a potato masher. Mix in mashed sweet potato for 1 minute until just combined.

Add soaked raisins with liquid. Mix for 2 minutes on low speed. Turn off mixer and scrape down sides of bowl. Mix to incorporate.

Scoop ⅓ cup of batter into muffin cup, filling to the top.

Bake at 350°F for 22 to 25 minutes. Test for doneness by inserting knife or toothpick into a muffin. Muffins are done if it comes out clean.

To Prepare Cinnamon Glaze

Sift powdered sugar. Combine with milk, cinnamon, and vanilla. Whisk by hand to mix well. Drizzle cinnamon glaze over cooled muffins.

Serve immediately. Serve one–3 ounce muffin per serving.