1 pkg. Pillsbury nut or date bread mix
1 c. shredded raw sweet potato
3/4 c. apple juice
1 egg, slightly beaten

TOPPING:

2 tbsp. sugar
2 tbsp. brown sugar
1/2 tsp. cinnamon

Heat oven to 375 degrees. Line with paper cups 12-16 muffin cups. In large bowl, combine all muffin ingredients, stir 50-75 strokes until dry particles are moistened. Fill prepared muffin cups 3/4 full. In small bowl combine all topping ingredients, sprinkle evenly over muffins.

Bake at 375 degrees for 20-25 minutes or until top springs back when lightly touched. Cool 5 minutes, remove from pan. Serve warm. 12-16 muffins.