Cinnamon-scented sweet potato muffins,loaded with chopped fresh cranberries.
Recipe: Cranberry Sweet PotatoMuffins
1 1/2 cups all-purpose flour1/2 cup granulated sugar2 teaspoons baking powder3/4 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1 large egg1/2 cup milk1/2 cup mashed sweet potato (without addedbutter or milk)1/4 cup butter or margarine, melted1 cup chopped fresh or frozen cranberriesCoarse sugar-cinnamon mixture
Preheat oven to 375°F (190°C).Grease and flour a 12-cup muffin tin or line with paper liners;set aside.
In a bowl, combine flour, sugar, bakingpowder, salt, cinnamon and nutmeg; make a well in the center.
In another bowl, combine egg, milk, sweetpotatoes and butter together; mix well. Pour mixture into wellof dry ingredients, mixing batter until just moistened; do notover mix. Gently fold in cranberries.
Fill prepared muffin tin cups 1/2 full.Sprinkle with coarse sugar and cinnamon combined.
Bake for 18 to 22 minutes or until muffinstest done. Cool 10 minutes in pan on wire rack.
Makes 2 dozen muffins.
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