Sweet Potato Muffins

• 1 stick butter, softened
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1 1/3 cups mashed baked sweet potato (from 1 large potato)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• Spray oil or butter for greasing muffin cups
• 7 tablespoons cinnamon sugar (one tablespoon cinnamon mixed with 6 tablespoons granulated sugar)

Preheat oven to 350 degrees. In a large bowl, beat the butter with a wooden spoon until creamy. Beat in sugars until mixture is light and fluffy. Beat in eggs one at a time, then beat in milk, vanilla, and sweet potatoes (batter might look curdled). In a separate bowl, your child can whisk together the flour, baking soda, salt, and spices. Beat together wet and dry mixtures until just combined.

Grease muffn tin and fill each cup about halfway with batter. Sprinkle with cinnamon sugar. Bake about 18 minutes (14 for mini-muffns), until an inserted toothpick comes out clean.

Makes 12 standard or 36 mini-muffins