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Cranberry Sweet Potato Muffins Recipe
Cranberry Sweet Potato Muffins Recipe photo by Taste of Home

Cranberry Sweet Potato Muffins Recipe

Read Reviews (6)
5 6
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Bold autumn flavors of sweet potatoes, cranberries and cinnamon give seasonal appeal to these golden muffins. I recommended them for a change-of-pace treat with a meal, packed into a lunch box or as a snack. —Diane Musil, Lyons, Illinois
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 12 servings

Ingredients

  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup cold mashed sweet potatoes (without added butter or milk)
  • 1/4 cup butter, melted
  • 1 cup chopped fresh or frozen cranberries
  • Cinnamon-sugar

Nutritional Facts

1 serving (1 each) equals 155 calories, 5 g fat (3 g saturated fat), 29 mg cholesterol, 265 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg. In a small bowl, combine the egg, milk, sweet potatoes and butter; stir into dry ingredients just until moistened. Fold in cranberries.
  2. Fill greased or paper-line muffin cups half full. Sprinkle with cinnamon-sugar. Bake at 375° for 18-22 minutes or until a toothpick inserted in muffins comes out clean. Cool in pan 10 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Cranberry Sweet Potato Muffins in Taste of Home October/November 1997, p39

Nutritional Facts

1 serving (1 each) equals 155 calories, 5 g fat (3 g saturated fat), 29 mg cholesterol, 265 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Cranberry Sweet Potato Muffins(6)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 18, 2014

Wonderful! The only thing I changed is I added chopped pecans, because my husband loves nuts. I just made a triple batch and froze the extra, and they defrost beautifully!

MY REVIEW
Reviewed Oct. 31, 2012

My kids and I made these when we were stuck inside on a rainy day, and we loved them! Great flavor and very moist for something so low in fat and calories.

MY REVIEW
Reviewed Oct. 25, 2011

These are so good!! I used the dried cranberries and they were awesome!! I let the dried cranberries soake in some warm water while I was putting the batter together they were nice and plump!!!

MY REVIEW
Reviewed May. 9, 2011

Awesome muffins! I have also made this recipe with craisins since they pack the flavor. Kids love these muffins. It's a great way to get some vitamins in them.

MY REVIEW
Reviewed Dec. 26, 2010

I really liked the recipe. I think I will try it with a little more, 3/4c. sweet potato next time. I thought the cranberries out flavored the potato, but still really loved it.

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