Yam and Jam Muffins

1 ¾ cups all purpose flour
1/3 cup packed brown sugar
1 ½ teaspoons baking powder
½ teaspoon apple pie spice or ground cinnamon
¼ teaspoon salt
½ of a 17-ounce can sweet potatoes, drained (approx 1 cup)
1 beaten egg
½ cup milk
1/3 cup fruit jam or preserves (I like peach or apricot)
¼ cup cooking oil

Line 12 muffin cups with paper liners preheat oven to 400*.

In a large bowl, combine four, brown sugar, baking powder, baking soda, apple pie spice, and salt. Make a well in the center of the mixture; set aside.

In another bowl mash the draining sweet potatoes with a fork. Stir in egg, milk, jam and oil. Add sweet potato mixture all at once to flour mixture. Stir until just moistened (batter should be lumpy).

Spoon batter into muffin cups, filling each about ¾ full. Bake for 18 to 20 minutes or until golden and toothpick inserted into center comes out clean. Cool in muffin cups on wire rack for 5 minutes. Drizzle with Jam Icing.

Jam Icing: In a small bowl, stir together ¾ cup sifted powdered sugar, 1 tablespoon fruit jam or preserves, ¼ teaspoon vanilla, and enough milk (3-4 teaspoons) to make icing of drizzling consistency. Makes about ¼ cup.