Cranberry Sweet Potato Muffins

Name: Cranberry Sweet Potato Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 dozen.
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

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

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

Directions

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.
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.

Nutrition Facts

1 each: 155 calories, 5g fat (3g saturated fat), 29mg cholesterol, 265mg sodium, 25g carbohydrate (11g sugars, 1g fiber), 3g protein.

Originally published as Cranberry Sweet Potato Muffins in Taste of Home October/November 1997

Reviews

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Average Rating:

Grammy Debbie

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.
exermom

Oct 3, 2014

Instead of the cranberries can you use raisins?
Timbergurl1

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!
kkparsons13

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.
Momof4inME

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!!!
molly010

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.
1968Debra

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.
NyxRizzi

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.