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cranberry sweet potato muffins / cass

(1 rating)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

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!

►
(1 rating)
yield 12 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For cranberry sweet potato muffins / cass

  • 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

How To Make cranberry sweet potato muffins / cass

  • 1
    Preheat 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.
  • 2
    In another bowl, mix together, beaten eggs, milk, butter and sweet potato. Stir in the flour mixture, just until moistened and fold in the cranberries.
  • 3
    Fill your muffin cups evenly with batter and sprinkle with cinnamon/sugar mixture. Bake for 20 - 22 minutes or until pick comes out clean.
  • 4
    Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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