YUMMY Sweet Potato Muffins

My sweet friend, Karen, gave me this recipe after we'd discussed how dense sweet potato muffins and biscuits tend to be. I was pleasantly surprised that these muffins were very moist and delicious! Of course, it doesn't hurt that they have a whole stick of butter in them! What could be more delicious?! As usual, I have put my changes to the recipe in parentheses. I hope you love them as much as I do!

Sweet Potato Muffins

Makes 18 standard-size muffins

1 stick butter, softened

1/2 cup dark brown sugar

1/2 cup granulated sugar

2 large eggs

1/2 cup milk

1/2 teaspoon vanilla extract

1 1/3 cups mashed baked sweet potato from 1 large potato (approx. 15 oz. can of sweet potatoes mashed with a potato masher)

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon cinnamon

1/2 teaspoon nutmeg (1/2 tsp. all spice b/c I didn't have nutmeg)

1/2 teaspoon ground cloves

Spray oil or butter for greasing muffin cups (paper liners)

7 tablespoons cinnamon sugar (one tablespoon cinnamon mixed with 6 tablespoons granulated sugar)

Preheat oven to 350 degrees. In a large bowl, beat the butter with a wooden spoon until creamy. Beat in sugars until mixture is light and fluffy. Beat in eggs one at a time, then beat in milk, vanilla, and sweet potatoes (batter might look curdled). In a separate bowl, your child can whisk together the flour, baking soda, salt, and spices. Beat together wet and dry mixtures until just combined. Grease muffin tin and fill each cup about halfway with batter. Sprinkle with cinnamon sugar. Bake about 18 minutes (23 minutes), until an inserted toothpick comes out clean.