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THE RECIPE BOX: Sweet potato muffins melt in your mouth

"Delicious," by Mark Ballard, is a collection of recipes from Mark's family and friends, and even some famous people he knows. The cook book contains items such as Nancy Grace's taco soup and Barbara Dooley's koosa, or stuffed squash.

Mark is a friend of our family, and he is also an author, artist and entertainer. He is well known in Macon and is one of the nicest gentlemen you'll ever meet. Check out his website, www.markballard.com, and you'll see what I mean.

This cook bookhas quickly become a favorite of mine, especially recently, when I sat down for Easter dinner. For Easter dinner, my mother-in-law made sweet potato muffins, a recipe by Lisa Shelton featured in "Delicious." The recipe won me over, and I don't know that I'll ever cook a sweet potato souffle again.

The muffins melt in your mouth, and we actually ate them after dinner as a dessert with a hot cup of coffee. The recipe is just the right amount of sweet and sweet potato flavor. And I bet you haven't sunk your teeth into something as moist as these muffin are.

I could think of a ton of events to serve the muffins at, with dinner, or even a brunch, any kind of wedding or baby shower. This is definitely one of the best recipes I've come across in a long time.

Sweet potato muffins

2 cups of self-rising flour

2 cups of sugar

2 teaspoons of ground cinnamon

One egg

2 cups of mashed sweet potatoes

1 cup of canola oil

Glaze:

1 cup of confectioners sugar

2 tablespoons and 1 ? teaspoons of 2 percent milk

1 1/2 teaspoons of butter, melted

1 teaspoon of vanilla extract

1/2 teaspoon of ground cinnamon

In a bowl, combine the flour, sugar and cinnamon.

In a separate bowl, whisk the egg, sweet potatoes and oil.

Stir in dry ingredients until all is moistened.

Fill greased muffin cups two-thirds full, or use muffin wrappers

Bake at 375 degrees for 15 to 18 minutes, or until a toothpick comes out clean.

Allow the muffins to cool for 5 minutes before removing them to wire racks.

In a small bowl, combine all of the glaze ingredients and drizzle over the warm muffins.

Tip: Lisa used organic sweet potatoes for her recipe. She baked the potatoes until tender, peeled them when cooled and then mashed them up.