1-3/4	C	unsifted all-purpose flour
1/2	C	firmly packed brown sugar
2	tsp.	baking powder
1	tsp.	ground cinnamon
1/2	tsp.	salt
1	can 8 oz.	crushed pineapple
1/2	C	milk
1	C	mashed cooked sweetpotatoes
1/4	C	melted butter or margarine
2	eggs	slightly beaten
1/2	C	chopped toasted almonds

Well grease 2 dozen 2-inch muffin pans. In medium bowl, combine flour, brown sugar, baking powder, cinnamon and salt; set aside.

Drain pineapple well, reserving juices. In measuring cup, combine with milk to make 3/4 cup. In large bowl, combine sweetpotatoes, butter, eggs, crushed pineapple and milk mixture. Blend well. Add dry ingredients and blend; stir in almonds.

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

Makes 24 muffins