Sweet Potato Muffins
originally printed in Wondertime magazine
Prep Time: 15 minutes
Servings: 12 regular or 36 mini muffins

Ingredients
½ cup butter, softened
½ cup dark brown sugar
½ cup granulated sugar
2 large eggs
½ cup milk
1 1/3 cups mashed baked sweet potatoes (1 large)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
Cooking spray or butter for greasing muffin tins
Cinnamon sugar
2 tablespoons cinnamon mixed with
6 tablespoons granulated sugar

Directions
1.     Heat oven to 350.
2.     In a bowl, beat butter until creamy. Beat in sugars until light and fluffy. Beat in eggs, one at a time, then add milk, vanilla, and potatoes (batter may look curdled).
3.     In a separate bowl, whisk together flour, baking soda, salt, and spices. Beat together wet and dry mixture until combined.
4.     Grease muffin tin and fill halfway with batter. Sprinkle with cinnamon sugar.
5.     Bake 18 minutes for regular muffins (14 for mini muffins), until a toothpick comes out clean.