Sweet Potato Corn Muffins

1 29 oz. can Glory Foods® Sweet Potatoes, drain
2 7.5 oz. boxes Glory Foods® Corn Muffin Mix
3/4 cup Milk
2 ea. Egg, large
3 Tbsp. Sugar
1 Tbsp. Vanilla extract
1 tsp. Cinnamon
1 tsp. Nutmeg
Paper muffin liners

Preheat oven to 350 degrees.
Place Glory Foods® Sweet Potatoes in a mixing bowl and mash well.
Add sugar, cinnamon and nutmeg, and mix thoroughly.
In another mixing bowl, add eggs and vanilla and mix thoroughly. Add two boxes of Glory Foods® Corn Muffin Mix and milk, stirring until smooth.
Combine the sweet potato mixture and the corn muffin mixture and stir until smooth.
Line a muffin pan with paper muffin cups and fill each 2/3 full with the prepared mix.
Bake 20 to 25 minutes and allow to cool 5 minutes before serving.

Note: Extra muffins freeze well after cooling at room temperature. Wrap or place in freezer bags.