Tender and moist, cinnamon-spiced sweet potato muffins with pineapple and crunchy toasted almonds.

Sweet Potato Muffins

1 3/4 cups unsifted all-purpose flour

1/2 cup firmly packed brown sugar

2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 (8-ounce) can crushed pineapple

1/2 cup milk

1 cup mashed cooked sweet potatoes

1/4 cup melted butter or margarine

2 large eggs, slightly beaten

1/2 cup chopped toasted almonds

1. Well grease 2 dozen 2-inch muffin pans. In medium bowl, combine flour, brown sugar, baking powder, cinnamon and salt; set aside.
2. Drain pineapple well, reserving juices. In measuring cup, combine with milk to make 3/4 cup.
3. In large bowl, combine sweet potatoes, butter, eggs, crushed pineapple and milk mixture. Blend well. Add dry ingredients and blend; stir in almonds.
4. Fill prepared muffin pans 2/3 full.
5. Bake at 400°F (205°C) for 20 minutes or until tops spring back when lightly touched. Remove to wire racks. Serve warm

Makes 24 muffins.

Calories 206 kcal, Cholesterol 47 mg, Protein 5 gm, Potassium 173 mg, Fat 8 gm, Vitamin A 2,385 IU, Carbohydrates 29 gm, Vitamin C 4 mg, Calcium 107 mg.

Recipe courtesy of North Carolina Sweetpotato Commission.