Cranberry Sweet Potato Muffins / Cass

Cassie *

By
@1lovetocook1x

These muffins are the result of a sweet potato and leftover cranberries in my freezer...they are so moist...my intentions were to freeze them, well there are only a couple left...my family put the clinkers to that idea...Lol!

If not able to make now, due to availability of cranberries, add them to your Thanksgiving recipes...it will be here before you know it...:)

Enjoy!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
12
Prep:
15 Min
Cook:
20 Min
Method:
Bake

Ingredients

1 1/2 c
flour
1/2 c
sugar
2 tsp
baking powder
3/4 tsp
salt
1/2 tsp
cinnamon
1/2 tsp
nutmeg
1/2 c
mashed sweet potatoes - can use canned
2
eggs, beaten
1/2 c
buttermilk or milk
1/4 c
melted butter
1 c
chopped cranberries
mixture
of cinnamon and sugar - optional

Step-By-Step

1Preheat oven to 375 degree F.

Line a 12 cup muffin tin with paper liners.

Mix together the first 6 ingredients in a bowl. Set aside.
2In another bowl, mix together, beaten eggs, milk, butter and sweet potato.

Stir in the flour mixture, just until moistened and fold in the cranberries.
3Fill your muffin cups evenly with batter and sprinkle with cinnamon/sugar mixture.

Bake for 20 - 22 minutes or until pick comes out clean.
4Enjoy!

About this Recipe

Course/Dish: Muffins
Main Ingredient: Fruit
Regional Style: American