Sausage and sweet potato muffins Recipe

• 3/4 cup sugar
• 3/4 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1 1/2 teaspoons ground allspice
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup leftover mashed sweet potatoes
• 2 large Egglands Best eggs
• 1/4 cup butter, melted
• 1/4 cup canola oil
• 1/4 cup maple syrup
• 1 pound bulk pork sausage, cooked and drained

1. Preheat the oven to 350 degrees F.
2. In a large bowl, combine the sugar, flour, oats, allspice, salt, and baking soda.
3. In another bowl, combine the sweet potatoes, eggs, butter, oil, and syrup.
4. Stir the wet ingredients into dry ingredients, just until moistened.
5. Fold in the sausage.
6. Fill greased or paper-lined muffin cups three-fourths full.
7. Bake for 25-30 minutes or until a toothpick inserted in a muffin comes out clean.
8. Cool for 5 minutes before removing the muffins from the pan to a wire rack.
9. Serve warm.
10. Refrigerate the leftovers.

sugar, flour, oldfashioned oats, ground allspice, salt, baking soda, potatoes, eggs, butter, canola oil, maple syrup, pork sausage

Taken from www.chowhound.com/recipes/breakfast-sausage-sweet-potato-muffins-31662 (may not work)