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

Cranberry Sweet Potato Muffins Recipe

Publisher Photo
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 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

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 17, 2014

"Really great change-of-pace, seasonal muffin. All sorts of good flavors going on, holiday spice, tart cranberry, sweet sugar topping. A great conversation top, too! I made mine in jumbo muffin format and they made a nice hearty, portable winter breakfast treat."

MY REVIEW
Reviewed Oct. 3, 2014

"Instead of the cranberries can you use raisins?"

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!!!"

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