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About the Recipe: These not-too-sweet potato muffins are rippled with pecan cinnamon roll flavor. They are wonderful to serve for breakfast or a quick snack with a cup of your favorite coffee or tea. For a sweeter touch, drizzle them with cream cheese yogurt glaze.
Bake in 350-degree F oven for about 25 minutes or tests done with a wooden toothpick inserted in center which comes out clean. Remove from oven; let cool 10 minutes on wire rack. Carefully, remove from pan or when cool enough to handle, carefully remove paper muffin liners.
Prepare Glaze: In a small bowl, combine yogurt, confectioners’ sugar, and cream cheese, stir well. Drizzle or spread glaze over muffins.
Cook’s Note: I used canned sweet potato puree for these muffins. I usually place a cookie sheet or pan on a lower rack when baking muffins or pies to catch any drippings.
These muffins are not overly sweet and make a good breakfast muffin.
Yield: 12 large muffins or 15 medium sized muffins
pdf for Copy of Recipe – Pecan Cinnamon Roll Sweet Potato Muffins
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