Cranberry Sweet Potato Muffins

Category Muffins
These tasty muffins use fresh cranberries. They are easy to make and freeze well. This is a page about making cranberry sweet potato muffins.
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I took advantage of great holiday sales on both cranberries and sweet potatoes to make these excellent muffins. I made some substitutions, and will write the recipe both as written and my version. This is a recipe that freezes well and is so good and easy to make. My thrift store mini-chopper made chopping the cranberries so easy and fast.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12

Source: Taste of Home

Ingredients:

  • 1-1/2 cup all-purpose flour (1 cup whole wheat and 1/2 cup all-purpose)
  • 1/2 cup sugar (1/4 cup Truvia brown sugar blend)
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 egg
  • 1/2 cup milk ( 1/2 cup whey from yogurt making)
  • 1/2 cup cold mashed sweet potatoes (without added butter or milk)
  • 1/4 cup butter or margarine, melted
  • 1 cup chopped fresh or frozen cranberries
  • cinnamon-sugar (did not use)

Steps:

  1. Preheat oven to 375 degrees F.
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  3. Chop cranberries.
  4. In a bowl, combine dry ingredients: flour, sugar, baking powder, salt, cinnamon and nutmeg.
  5. In another bowl, combine egg, milk, sweet potatoes and butter (wet ingredients.)
  6. Make a well in the dry ingredients and add the wet ingredients. Mix just until moistened.
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  8. Fold in cranberries.
  9. Fill greased or paper-line muffin cups half full (I used silicone liners and didn't have to grease). Sprinkle with cinnamon-sugar, if using.
  10. Bake for 18-22 minutes or until muffins test done.
  11. Cool in pan 10 minutes before removing to a wire rack.
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Food and Recipes Recipes Baking & Desserts Breads MuffinsApril 12, 2018
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