sweet potato muffins with cinnamon
Breakfast
Sweet Potato Muffins with Cinnamon
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
- 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.
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