Sweet Potato Spice Muffins

We just can't get enough of these muffins around here. While I realize they're pumped full of sugar, my boys are also getting whole grains, flaxseeds (which have tons of Omega-3's) and sweet potatoes in these little beauties. They've quickly become a favorite among my picky eaters.

(They like to think they're good to dunk in hot chocolate. I leave that up to you)

Sweet Potato Spice Muffins

adapted from Joy of Cooking

2 cups all purpose flour (I use half AP flour, half whole wheat)

1 tbs baking powder

1/2 tsp salt

1/3 cup brown sugar

1 tsp ground cinnamon

1 tsp ground nutmeg

2 tsp ground flaxseed, if you have it

2 large eggs

1 cup milk or cream

2/3 cup brown sugar

1 cup cold mashed sweet potatoes (I bake them to use for this recipe, but you could use canned or baby food!)

1/2 cup butter, melted (or 1/2 cup canola oil)

1 tsp vanilla

Preheat oven to 400. In large bowl, whisk together the dry ingredients. In separate bowl, combine wet ingredients. Add to the flour mixture and mix together with a few light strokes, just until combined. Do not over mix. Divide among lined or sprayed muffin cups. Bake about 17 minutes (shorten your cooking time if making mini-muffins). Let cool 2-3 minutes before removing from the pan.