1/2 c. mashed sweet potatoes
1 sm. ripe banana
1/2 c. milk
1 tbsp. brown sugar
1/4 tsp. salt
1 egg
2 tbsp. raisins

Preheat oven to 300 degrees. Coat 5 cups of a standard muffin tin with non-stick baking spray.

Put all ingredients except raisins in bowl of food processor until pureed. Stir in raisins, then spoon in equal amounts into each cup. Serve when cool enough to eat or refrigerate. Muffins will keep up to 1 week in refrigerator. Great for breakfast! Makes 5 muffins.