Cinnamon Sweet Potato Muffins

• 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
• 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

1. Preheat oven to 375u0b0. 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.
2. 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.
3. In a small bowl, combine glaze ingredients; drizzle over warm muffins.
4. 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.

flour, sugar, ground cinnamon, egg, cold mashed sweet potatoes, canola oil, sugar, milk, butter, vanilla, ground cinnamon

Taken from www.tasteofhome.com/recipes/cinnamon-sweet-potato-muffins/ (may not work)