Sweet Potato Muffins

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 sweet potatoes, butter, eggs, crushed pineapple and milk mixture. Blend well. Add dry ingredients and blend; stir in almonds. Fill prepared muffin pans 2/3 full. Bake at 400°F (205°C) for 20 minutes or until tops spring back when lightly touched. Remove to wire racks. Serve warm