Sweet Potato Muffins

2 cups self rising flour
2 cups sugar
2 teaspoons cinnamon
1 egg
2 cups cooked and mashed sweet potatoes 2 potatoes usually yields about 2 cups
1 cup melted butter
**How to cook a sweet potato: Poke holes in it with a fork place on a microwave safe dish and microwave for 5 minutes. Remove, cool, cut open and scoop out insides.
1 potato often yields 1 cup of mashed potato.
Crunchy Crumb Topping
¼ cup butter softened
½ cup sugar
⅓ cup flour
½ teaspoon cinnamon

Heat oven to 375
In a mixing bowl mix dry ingredients together: flour, sugar and cinnamon. Make a well in the center and add wet ingredients: egg, sweet potatoes and butter. Mix until moistened.
Fill muffin tins ⅔ full with batter - you'll want to grease them first if you don't use paper liners. Set aside.
In a small bowl, mix butter, sugar, flour and cinnamon with a pastry blender until crumbly. Sprinkle crumb topping onto each muffin.
Bake for 15-18 minutes or until toothpick inserted in center comes out clean.
Cool before serving.
Makes 21 muffins