Sweet Potato Muffins Prep Time: 20 minutes Cook Time: 25 minutes Servings: 18 Ingredients - 2 1/2 cups flour - 1 1/2 teaspoons baking powder - 1/2 teaspoon salt - 1/4 teaspoon soda - 1/2 teaspoon nutmeg - 1/4 teaspoon cinnamon - 1/3 cup buttermilk - 1/3 cup milk - 1/2 cup canned sweet potato - mashed, or 1 small sweet potato - baked and mashed - 1 teaspoon vanilla - 1 tablespoon honey - 1 stick unsalted butter - room temperature	1

	- 3/4 cup brown sugar - 2 eggs - 1/2 cup cane sugar - or regular white sugar - 1 tablespoon cinnamon - 1/2 teaspoon nutmeg - 1/2 stick unsalted butter - melted    These muffins will remind you more of a spiced cake than an actual muffin. They are moist on the inside and have a wonderful cane sugar topping that gives them a crunch.   Directions Preheat oven to 350° F. Coat muffin pan with non stick cooking spray. Whisk four, baking powder, salt, baking soda, nutmeg and cinnamon in a large bowl. Blend the buttermilk, milk, sweet potatoes, honey and vanilla together ina medium bowl. Cream the butter and brown sugar together in a medium bowl with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Alternatley stir in the dry and wet ingredient into the butter mixture, starting and ending with the dry ingredients, don't overmix. Fill each mufffin cup 1/2 full and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.	2

	Combine the sugar, cinnamon and nutmet in a small dish. Melt butter into a seperate bowl. When muffins are cool enough to handle, remove from tins. Place on a serving platter and brush the tops with the melted butter mixture. Sprinkle on the sugar mixture over the butter. Serve warm or at room temperature.	3