Cranberry Sweet Potato Muffins
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
YIELD: 1 dozen.
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
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1-1/2 cups all-purpose flour
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1/2 cup sugar
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2 teaspoons baking powder
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3/4 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1 large egg
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1/2 cup milk
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1/2 cup cold mashed sweet potatoes (without added butter or milk)
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1/4 cup butter, melted
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1 cup chopped fresh or frozen cranberries
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Cinnamon-sugar
Directions
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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.
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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.
Nutrition Facts
1 muffin: 155 calories, 5g fat (3g saturated fat), 29mg cholesterol, 265mg sodium, 25g carbohydrate (11g sugars, 1g fiber), 3g protein.
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