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

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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 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 large 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 each: 155 calories, 5g fat (3g saturated fat), 29mg cholesterol, 265mg sodium, 25g carbohydrate (11g sugars, 1g fiber), 3g 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 12 greased or paper-lined 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 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Cranberry Sweet Potato Muffins in Taste of Home October/November 1997, p39


Reviews for Cranberry Sweet Potato Muffins

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Grammy Debbie User ID: 30612 46682
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
exermom User ID: 3731826 19715
Reviewed Oct. 3, 2014

"Instead of the cranberries can you use raisins?"

MY REVIEW
Timbergurl1 User ID: 4047214 21860
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
kkparsons13 User ID: 6467193 19713
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
Momof4inME User ID: 5562699 77851
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
molly010 User ID: 5980750 50743
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
1968Debra User ID: 5605293 21858
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."

MY REVIEW
NyxRizzi User ID: 1335843 15900
Reviewed Jul. 7, 2009

"Fall is my favorite season. These muffins bring a little bit of fall to my kitchen any time of year. Tried them with dried cranberries. Turned out okay, but fresh cranberries are definitely preferred."

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