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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.

Cranberry Sweet Potato Muffins

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