cranberry sweet potato muffins / cass
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!
prep time
15 Min
cook time
20 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup mashed sweet potatoes - can use canned
- 2 - eggs, beaten
- 1/2 cup buttermilk or milk
- 1/4 cup melted butter
- 1 cup chopped cranberries
- mixture - of cinnamon and sugar - optional
How To Make cranberry sweet potato muffins / cass
-
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. -
Step 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.
-
Step 3Fill your muffin cups evenly with batter and sprinkle with cinnamon/sugar mixture. Bake for 20 - 22 minutes or until pick comes out clean.
-
Step 4Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Muffins
Keyword:
#cranberries
Keyword:
#Sweet Potato
Keyword:
#breakfast
Keyword:
#muffins
Keyword:
#moist delicious
Ingredient:
Fruit
Method:
Bake
Culture:
American
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