Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed sweet potato
- 1/2 cup chopped camote cue (fried sweet potato on a stick)
- 1/2 cup chopped walnuts

Special equipment needed:
- Muffin tin
- Muffin liners

Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the oil, eggs, and vanilla extract.
4. Add the mashed sweet potato to the wet ingredients and mix until well combined.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Fold in the chopped camote cue and walnuts.
7. Divide the batter evenly among the muffin cups.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Preparation time: 15 minutes
Cooking time: 20-25 minutes
375°F (190°C)
Serving size:
12 muffins

Nutritional information:
Per serving:
- Calories: 290
- Fat: 14g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g

Substitutions for ingredients:
- You can use brown sugar instead of white sugar.
- You can use pecans instead of walnuts.
- You can use pumpkin pie spice instead of cinnamon and nutmeg.

- You can add chocolate chips to the batter.
- You can top the muffins with cream cheese frosting.
- You can sprinkle cinnamon sugar on top of the muffins before baking.

Tips and tricks:
- Make sure to mash the sweet potato until it's smooth.
- Don't overmix the batter, or the muffins will be tough.
- Let the muffins cool completely before storing them.

Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.

Reheating instructions:
To reheat the muffins, wrap them in foil and bake in a 350°F (175°C) oven for 10-15 minutes.

Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar.

Garnish the muffins with a sprinkle of chopped walnuts.

Serve the muffins with a hot cup of coffee or tea.

Suggested side dishes:
Serve the muffins with a side of fresh fruit.

Troubleshooting advice:
- If the muffins are too dry, add a tablespoon of milk to the batter.
- If the muffins are too wet, add a tablespoon of flour to the batter.

Food safety advice:
Make sure to wash your hands and all utensils before preparing the recipe. Store the muffins properly to prevent spoilage.

Food history:
Camote cue is a popular street food in the Philippines, made by frying sweet potato on a stick and coating it in caramelized brown sugar. This recipe combines the flavors of camote cue with the texture of muffins.

Flavor profiles:
The muffins are sweet and spicy, with a crunchy texture from the camote cue and walnuts.

Serving suggestions:
Serve the muffins for breakfast or as a snack.

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Taste: Sweet, Nutty, Savory, Spiced