Sweet Potato Doughnut Muffins

SWEET POTATO DOUGHNUT MUFFINS
WHISK:
2 ½ c. flour
1 ½ t. baking powder
1 ½ t. salt
¼ t. baking soda
¼ t. ground nutmeg
BLEND:
1/3 c. buttermilk
1/3 c. whole milk
½ c. pureed sweet potato (about 1 baked sweet potato)
1 t. vanilla
CREAM:
1 stick butter, room temp
¾ c. packed light brown sugar
2 eggs
COMBINE:
½ c. sugar
2 t. ground cinnamon
¼ t. ground nutmeg
½ stick butter, melted

1. Preheat oven 350 and coat 12-cup muffin pan with PAM.
2. WHISK the ingredients listed above in a bowl.
3. Put BLENDED ingredients in a large bowl.
4. CREAM butter and brown sugar together in a bowl with electric mixer until fluffy.
5. Add eggs, one at a time, beat well after each addition.
6. Alternately stir dry and wet mixtures into butter mixture, starting and ending with the dry. DO NOT OVERMIX.
7. Fill muffin cups ½ full and bake 25 minutes, until toothpick inserted in center comes out clean.
8. Combine sugar, cinnamon and nutmeg in shallow dish. When cool enough to handle, yet still warm, remove muffins from pan, brush them completely with melted butter and roll in sugar mixture to coat.