2 1/2 cups all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1/4 t. baking soda
1/4 t. ground nutmeg
1/3 cup buttermilk
1/2 cup sweet potato puree (from 1 baked potato)
1 t. vanilla
3/4 cup brown sugar
1 stick unsalted butter (room temperature)
2 eggs
1/3 cup milk

Preheat oven to 350 degrees, coat a muffin pan with nonstick spray. Wisk flour, baking powder, salt, baking soda and nutmeg together in a bowl. Blend buttermilk, milk, sweet potato puree and vanilla together in a large cup with a pour spout. Cream the stick of butter and brown sugar together in a bowl with an electric mixer until fluffy.

Add eggs one at a time, beating well after each addition. Alternately stir dry and wet mixtures into the butter, starting and ending with the dry; do not over mix. Fill muffin cups 1/2 full and bake 25 minutes or until a toothpick inserted in the center of a muff fin comes out clean.

Cinnamon Sugar Coating

1/2 cup sugar
1/4 t. ground nutmeg
1/2 stick unsalted butter, melted
2 t. cinnamon

Combine sugar, cinnamon and nutmeg in a shallow dish. When cool enough to handle, yet still warm, remove muffins from pan. Brush them completely with the melted butter, and roll in the sugar mixture to coat. Serve warm.

6 eggs
2 cups plus 4 tsp. cooking oil
4 1/2 cups plain flour
3 tsp. salt
3 tsp. vanilla
Nuts and Raisins if desired
3 cups sugar
1 lg. can pumpkin
3 tsp. baking powder
3 tsp. soda
3 tsp. cinnamon

Beat together eggs and sugar. Add oil, pumpkin, flour, baking powder, salt, soda, cinnamon and vanilla (nuts and raisins if desired). Bake in well-greased tall coffee cans, about half full (takes 4-5 one pound cans). Bake at 350 degrees for 50 – 60 minutes. It can also be frozen if not using it all at the same time.

2 1/4 cups biscuit mix
2/3 cup milk

Preheat oven to 450 degrees. Mix biscuit mix and milk (more or less according to how many biscuits you want to make) till soft dough. With a big cooking spoon, spoon heaping spoonfuls of dough onto baking sheet. Bake for 8 – 12 minutes, until golden brown.