Cranberry Sweet Potato Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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 king arthur unbleached 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 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:
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.
2. Fill greased or paper-line 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 in pan 10 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.
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