SWEET POTATO CORN BREAD MUFFINS

SWEET POTATO CORN BREAD MUFFINS

Cook 2 medium sized sweet potatoes in microwave oven (stab them with a fork a couple of times before cooking) when cool enough to handle, slice them open length wise and scoop out the sweet potato, discard the skins. Put sweet potato into a mixing bowl with 1/2 cup milk and mix with a hand mixer until the mixture is smooth. Set aside.

Melt 1 stick of butter in the microwave, set aside.

In a bowl combine by hand:

2 eggs, slightly beaten with a fork
1/2 cup sugar
1/2 cup corn meal
1/2 tsp baking powder
1/2 cup milk
the melted butter
2 1/4 cups bisquick

Fold in sweet potato mixture

Spoon into greased muffin pan. Will make 12 very large muffins or 12 regular muffins and a small loaf.

Bake at 350 degrees for 20 minutes or until done. For a small loaf you'll want to cook for about 25 minutes. (Use the toothpick test to check for doneness.)

Delicious warm or at room temperature