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