Preheat the oven to 400 degrees F. Coat a 12-cup muffin tin with nonstick cooking spray. In a large bowl, beat the potatoes, sugar, butter, and eggs until well mixed. Add the flour, baking powder, cinnamon, nutmeg, salt, and milk; beat until smooth. Stir in the walnuts and raisins; mix well. Fill the muffin cups 2/3 full. Bake for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Serve warm, or remove to a wire rack to cool completely. NOTE: Out of walnuts? Any chopped nuts will work...and so will golden raisins, if you want a change. NOTES : 1 dozen muffins
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|Serving Size: 1 Serving (1336g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 492 (14%)|
|Amt Per Serving||% DV|
|Total Fat 54.7g||73 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 2117.4mg||652 %|
|Sodium 6153.7mg||212 %|
|Potassium 2410.1mg||63 %|
|Total Carbohydrate 678.9g||200 %|
|Dietary Fiber 18.4g||73 %|
|Sugars, other 660.5g|
|Protein 100.5g||144 %|
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Calories per serving: 3527
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