Sweet potato muffins

Ingredients

• 2 cups self-rising flour
• 2 cups sugar
• 2 teaspoons ground cinnamon
• 1 egg
• 2 cups cold mashed sweet potatoes (without added butter or milk)
• 1 cup canola oil
• GLAZE:

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 greased muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks.
• In a small bowl, combine glaze ingredients; drizzle over warm muffins.
  Freeze option: Freeze unglazed cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds. Glaze.