Sweet Potato Banana Muffins

1 3/4 cup Unsifted All-Purpose Flour
1/2 cup Firmly Packed Brown Sugar
2 tsp. Baking Powder
1 tsp. Ground Allspice
1/2 tsp. Salt
1 1/2 cups Mashed SweetPotatoes
2/3 cup Mashed Ripe Banana
1/4 cup Melted Butter or Margarine
2 eggs Slightly Beaten
3/4 cup Milk
1/2 cup Chopped Toasted Pecans

Well grease 2 dozen 2-inch muffin pans. In medium bowl, combine flour, sugar, baking powder, allspice and salt.

In large bowl, combine SweetPotatoes, bananas, butter, eggs and milk. Blend well. Add flour mixture and pecans; stir to blend.

Fill prepared muffins pans two-thirds full. Bake at 400 degrees F. for 20 minutes or until tops spring back when lightly touched. Remove to wire racks. Serve warm.

Makes about 24 muffins.
**Leftover muffins may be used in a SweetPotato Bread Pudding

Source: Recipe prepared for The North Carolina SweetPotato Commission by Marianne Langan.