Cinnamon Sweet Potato Muffins

 

• 2 cups self-rising flour
• 2 cups sugar
• 2 teaspoons ground cinnamon
• 1 large egg, room temperature
• 2 cups cold mashed sweet potatoes (without added butter or milk)
• 1 cup canola oil
• GLAZE:
• 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
• Preheat oven to 375°. 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.
• Fill greased muffin cups or muffin liners two-thirds full. Bake until a toothpick inserted in muffin comes out clean, 15-18 minutes. Cool 5 minutes before removing from pans to wire racks. 
• In a small bowl, combine glaze ingredients; drizzle over warm muffins