SWEET POTATO MUFFIN RECIPE

2 cups self-rising flour
2 cups sugar
2 teaspoons ground cinnamon
1 egg
2 cups cold mashed sweet potatoes (without added butter or milk)
1 cup canola oil
GLAZE:1 cup confectioners' sugar
2 tablespoons plus 1-1/2 teaspoons 2% milk
1-1/2 teaspoons butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Directions
In a small bowl, combine the flour, sugar and cinnamon. In another
bowl, whisk the egg, sweet potatoes and oil. Stir into dry ingredients
just until moistened.
Fill greased muffin cups two-thirds full. Bake at 375° for 15-18
minutes or until a toothpick comes out clean. Cool for 5 minutes
before removing from pans to wire racks. In a small bowl, combine
glaze ingredients; drizzle over warm muffins. Yield: 2 dozen.
Editor's Note: As a substitute for each cup of self-rising flour,
place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a
measuring cup. Add all-purpose flour to measure 1 cup.



--
Cheryl Jacob

baker

0526197080. things that she's advertised as making Cakes and Dessert Breads:
Cinnamon Sugar Pull-Apart Bread (25)
Perfect Lemon Spring Cake with Glaze (30)
Birthday/Event Cakes: Choice of cake, frosting, and design. (For
examples of my cakes, email me!) Price Varies.

Cookies and Bars:
Mocha Brownies (22)
Fudgey Chocolate Brownies (20)
Peanut Butter Chocolate Chip Bars (22)
Chunky Pecan Pie Bars (30)
Snickerdoodle Blondies (18)
Chocolate-Coconut Triangles (25)
Chunky Peanut Butter 'Criss-Cross' Cookies (25 Per Dozen)
Best-Ever Chocolate Chip Cookies (22 Per Dozen)
Sugar Cookies (22 Per Dozen)
Salted Double Chocolate Peanut Butter Cookies (25 Per Dozen
--
Cheryl Jacob