Sweet Potato Muffins with Cinnamon

Name: Sweet Potato Muffins with Cinnamon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 dozen
Ingredients: 2 cups self-rising flour; 2 cups sugar; 2 teaspoons ground cinnamon; 1 large 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

Total Time Prep/Total Time: 25 min.

Yield 2 dozen

Test Kitchen Approved

These sweet potato muffins with cinnamon are simple to throw together for just-because fall baking!

Ingredients

2 cups self-rising flour
2 cups sugar
2 teaspoons ground cinnamon
1 large 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

Preheat oven to 375°. In a small bowl, combine flour, sugar and cinnamon. In another bowl, whisk egg, sweet potatoes and oil. Stir into dry ingredients just until moistened.
Fill 24 greased muffin cups or muffin liners two-thirds full. Bake until a toothpick inserted in muffin comes out clean, 15-18 minutes. Cool 5 minutes before removing from pans to wire racks.
In a small bowl, combine glaze ingredients; drizzle over warm muffins.

Nutrition Facts

1 muffin: 225 calories, 10g fat (1g saturated fat), 10mg cholesterol, 133mg sodium, 34g carbohydrate (23g sugars, 1g fiber), 2g protein.

This is my own sweet potato muffin recipe, and I make it often. My five grandchildren think these are delicious treats. —Christine Johnson, Ricetown, Kentucky

Recipe Creator