Best 3 Cranberry Sweet Potato Muffins Recipes
Prepare to embark on a culinary adventure as we delve into the realm of delectable cranberry sweet potato muffins. This article is your ultimate guide to unlocking the secrets of creating heavenly muffins that tantalize taste buds and fill your kitchen with mouthwatering aromas. We'll explore the perfect balance of sweet and tart, the velvety texture, and the vibrant colors that make these muffins a feast for both the eyes and the palate. From selecting the freshest ingredients to mastering essential baking techniques, we'll provide you with all the knowledge and inspiration you need to transform ordinary ingredients into extraordinary treats. So, don your apron, gather your ingredients, and let's embark on a journey of culinary exploration that will leave you craving more of these irresistible cranberry sweet potato muffins.
Check out the recipes below so you can choose the best recipe for yourself!
CRANBERRY SWEET POTATO MUFFINS
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
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- 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. , Fill 12 greased or paper-lined 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 10 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 155 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 265mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY SWEET POTATO MUFFINS
This recipe was created by Colleen Hatton from Chef Benjamin & Company in Mahomet, Illinois for a radio station feature on WCFF 92.5 The Chief. They are super moist, delicious, and STAY moist and delicious for days. These make a great dessert for Thanksgiving, and a great breakfast to grab before you hit all your Black Friday sales!
Provided by sheltiechick
Categories Breakfast
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Line muffin pan cups with paper liners.
- In a medium bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg and all spice.
- In a small bowl, combine egg, milk, sweet potatoes and butter.
- Stir wet ingredients into dry ingredients just until moistened.
- Stir in cranberries.
- Fill paper lined muffin cups half full.
- Sprinkle with Cinnamon-Sugar.
- Bake at 375 for 18-22 minutes or until a toothpick comes out clean.
- Cool in pan 10 minutes before removing to a wire rack.
SWEET POTATO, CRANBERRY, AND COCONUT MUFFINS FOR THANKSGIVING CELEBRATION
Categories Egg
Number Of Ingredients 13
Steps:
- Take a bowl, mix ground Flax seed, pastry flour, brown sugar, pumpkin pie spice, baking soda and salt. Take another bowl and add cranberries, applesauce, sweet potatoes, eggs, yogurt, milk and coconut; stir until the mixture gets blend well. Spray the nonstick spray into the pan and spoon the batter. Use some unsweetened coconut to sprinkle on the top of the muffins. Keep the pan in the oven and bake it for 30 to 35 minutes. For more Details read on http://www.ethanksgivingday.com/recipes/healthy-thanksgiving-recipes.html
Tips:
- Use fresh cranberries for the best flavor. Frozen cranberries can be used, but they should be thawed and drained before using.
- Grate the sweet potatoes finely. This will help them blend into the muffins more easily and give the muffins a smooth texture.
- Do not overmix the batter. Overmixing can make the muffins tough.
- Fill the muffin cups only 2/3 full. This will allow the muffins to rise properly and prevent them from overflowing.
- Bake the muffins at a high temperature for the first 10 minutes. This will help them rise quickly and give them a golden brown crust.
- Reduce the temperature to 350°F (175°C) after 10 minutes and continue baking until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Serve the muffins warm or at room temperature.
Conclusion:
These cranberry sweet potato muffins are a delicious and healthy snack or breakfast option. They are packed with nutrients, such as vitamin A, vitamin C, and fiber. They are also low in calories and fat. The muffins are easy to make and can be enjoyed by people of all ages. So next time you are looking for a healthy and flavorful muffin recipe, give these cranberry sweet potato muffins a try. You won't be disappointed!
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