Breakfast Sausage & Sweet Potato Muffins

• 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 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. In a large bowl, combine the sugar, flour, oats, allspice, salt and baking soda. In another bowl, combine the sweet potatoes, eggs, butter, oil and syrup. Stir into dry ingredients just until moistened. Fold in sausage.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

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

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