Cranberry Sweet Potato Muffins
Total TimePrep: 20 min. Bake: 20 min. + cooling
I'm commenting because I successfully tweaked a few things. I subbed orange juice for milk because I had some on it's last leg. I added a little baking soda...maybe 1/2 teaspoon. I used canola oil because I was too lazy to melt butter. As well, I added about a half. cup of toasted, chopped pecans. Just had one with my breakfast and it was delish. Just the perfect level of sweetness. Cheers!!
Used both fresh and dried cranberries, sprinkled the tops with raw sugar. Great on their own, but amazing split and toasted with some cream cheese!
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.
Instead of the cranberries can you use raisins?
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 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.
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!!!
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.
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.
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.