Sweet Potato Custard Muffins

Sweet Potato Custard Muffins

1/2 cup of mashed sweet potatoes
1 small ripe banana
1/2 cup of milk
1 tablespoon of brown sugar
1/4 teaspoon of salt
1 egg
2 tablespoons of raisins

Preheat oven to 300ºF. Coat 5 cups of a standard muffin tin with non-stick baking spray. Put all ingredients except raisins in bowl of food processor until pureed. Stir in raisins, then spoon in equal amounts into each cup. Serve when cool enough to eat or refrigerate. Muffins will keep up to 1 week in refrigerator. Great for breakfast! Makes 5 muffins.