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Cranberry Sweet Potato Muffins

  • 2servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D, E
MineralsNatrium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 1/2 cup granulated sugar

  3. 2 teaspoons baking powder

  4. 3/4 teaspoon salt

  5. 1/2 teaspoon ground cinnamon

  6. 1/2 teaspoon ground nutmeg

  7. 1 large egg

  8. 1/2 cup milk

  9. 1/2 cup mashed sweet potato (without added butter or milk)

  10. 1/4 cup butter or margarine, melted

  11. 1 cup chopped fresh or frozen cranberries Coarse sugar-cinnamon mixture

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F (190°C). Grease and flour a 12-cup muffin tin or line with paper liners; set aside.

  2. In a bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg; make a well in the center.

  3. In another bowl, combine egg, milk, sweet potatoes and butter together; mix well. Pour mixture into well of dry ingredients, mixing batter until just moistened; do not over mix. Gently fold in cranberries.

  4. Fill prepared muffin tin cups 1/2 full. Sprinkle with coarse sugar and cinnamon combined.

  5. Bake for 18 to 22 minutes or until muffins test done. Cool 10 minutes in pan on wire rack.

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