Sweet Potato Muffins

• 2 cups wholemeal flour
• 1 Tablespoon Baking Powder
• 2 teaspoons cinnamon (or more if you prefer a stronger taste)
• 1/2 cup sugar
• 2 cups mashed sweet potatoes
• 1 egg
• 3/4 cup  butter – melted
• 1/4 cup milk

1. Preheat your oven to 180 degrees Celsius (375 Fahrenheit)
2. If using a silicone muffin tin, you don’t need to do anything. If you’re using a traditional tin, either grease it or line it with muffin liners.
3. Mix up the dry ingredients in one bowl.
4. In a seperate bowl, whisk the egg, milk and oil with the mashed sweet potatoes.
5. Stir into the dry ingredients until just combined and all the flour has been moistened.
6. Fill your muffin cups to about 3/4 full. Bake for 15-25 minutes or until a skewer inserted in the middle comes out clean. Cool on a wire rack. You can serve these with a glaze (recipe below)
7. Makes about 18 muffins for me.

Once cooled these can be frozen
Glaze:

1 cup powdered sugar
2 Tablespoons + 1 1/2 teaspoons milk
1 1/2 teaspoons butter – melted
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Combine all ingredients in a small bowl and drizzle over warm muffins.