Sweet Potato and Carrot Muffins Recipe

Preheat oven to 375°F. Grease mini muffin pans with butter and set aside.

Combine 3 teaspoons sugar and 1 teaspoon cinnamon in a bowl; set aside.

Mix together all-purpose flour, baking powder, brown sugar, nutmeg, remaining sugar and cinnamon, and a pinch of salt in a bowl.

Mix together sweet potatoes, carrots, and eggs in another bowl.

Mix together wet and dry ingredients just until combined. (Do not overmix; the mixture should be lumpy.) Pour batter into muffin cups until 3/4 full. Sprinkle tops with cinnamon-sugar mixture.

Bake in the preheated oven until set, about 12 to 15 minutes or until a toothpick inserted in the center comes out clean. Garnish tops with grated carrots, if desired. Serve warm.