Sweet Potato Muffins

Sweet Potato Muffins

Makes 2 dozen traditional-sized muffins, or 4 dozen mini muffins (shown above).

What a great little muffin.  These surpassed my expectations and got rave reviews when I served them while hosting book club.  They're dense, yet not rich.  Sweet, yet not "sugary" tasting, and perfect for a cool autumn evening.
Source: Taste of Home: Simple & Delicious magazine, Oct/Nov 2010

Muffins:
2 c. self-rising flour
2 c. sugar
2 t. ground cinnamon
1 egg
2 c. cold mashed sweet potatoes (without added butter or milk)
1 c. canola oil

Glaze:
1 c. confectioners' sugar
2 T. + 1-1/2 t. milk
1-1/2 t. butter, melted
1 t. vanilla extract
1/2 t. ground cinnamon

Preheat oven to 375 degrees.

In a small bowl, combine the flour, sugar and cinnamon.  In another bowl, whisk the egg, sweet potatoes and oil.  Stir into dry ingredients until just moistened.

Fill greased muffin cups two-thirds full.  Bake 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.

A Note From The Little Lady: I assumed that baking in a mini muffin tin would decrease the baking time, so I started at 12 minutes.  After repeated checks, my minis needed close to the suggested 18 minutes of baking time.  I'm not sure if this will affect the baking time for regular size muffins, so don't be alarmed if you need to bake longer.  I'll also add that the density of these muffins caused them to "collapse" while cooling.  I was disappointed at first, but found it to be a good way to let the glaze pool on top.  Plus, you'll appreciate the density when you take that first, glorious bite.