1 1/2 c. all-purpose flour
1/4 c. firmly packed brown sugar
1 tbsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. butter, melted
1/2 c. milk
1 egg, lightly beaten
1 c. cooked, mashed sweet potato
1/2 c. raisins or chopped, dried figs or dates

Preheat oven to 400 degrees. Grease 11 (3 x 1 1/2 inch) muffin cups. In a large bowl, stir together flour, brown sugar, baking powder, salt, cinnamon and nutmeg.

In a separate bowl, beat together butter, milk, egg and sweet potato. Combine sweet-potato mixture with flour mixture and mix lightly. Fold in dried fruit. Spoon mixture evenly into prepared muffin cups. Bake for 20-25 minutes or until springy to the touch. Makes 11 muffins.