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.
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Jane MAPFUMO
[email protected]I'm so glad I found this recipe. These muffins are delicious and they're a great way to use up leftover sweet potatoes.
Isaac Zandoval
[email protected]These muffins are the perfect way to start my day. They're filling and satisfying, and they give me a boost of energy.
Sardarkhansardar
[email protected]I love that these muffins are made with whole wheat flour. It makes them a healthier choice.
Eileen Loveridge
[email protected]These muffins are so easy to make and they're always a hit with my family. They're the perfect grab-and-go breakfast or snack.
Malik hanan Malik hanan
[email protected]I'm not a fan of sweet potato muffins, but I thought I'd give this recipe a try. I was pleasantly surprised! The muffins were moist and flavorful.
M A
[email protected]I didn't have any cranberries, so I used raisins instead. They worked well.
Plagu«ù Doctor YT
[email protected]The muffins were a bit dry. I think I overbaked them.
Rachy Ngwenya
[email protected]These muffins are a bit too sweet for my taste. I'll reduce the amount of sugar next time.
Vivian Moraa
[email protected]I added a teaspoon of cinnamon to the batter for extra flavor. It was a great addition!
Kamran K058
[email protected]I made these muffins gluten-free by using almond flour instead of all-purpose flour. They turned out great!
Newton Oduor
[email protected]I'm allergic to nuts, so I omitted the pecans from the topping. The muffins were still delicious!
Selim Abdelhafez
[email protected]These muffins are the perfect fall treat. They're warm, comforting, and full of flavor.
Marc Hare
[email protected]I love the pop of color that the cranberries add to these muffins. They're also a great source of antioxidants.
Valerie Patricia
[email protected]These muffins are a great way to use up leftover sweet potatoes. They're also a healthier alternative to traditional muffins.
Minhajur Rahman
[email protected]I've made these muffins several times and they're always perfect. They're moist and fluffy with just the right amount of sweetness.
Hafiz Adnan
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them for later.
Taropist of Love
[email protected]I'm not usually a fan of sweet potato muffins, but these were really good! The cranberries added a nice tartness that balanced out the sweetness.
Oussama Frahat
[email protected]I made these muffins for a brunch party and they were a hit! Everyone loved the moist texture and the sweet and tangy flavor.
Sophia Adeola
[email protected]These muffins were a delightful surprise! The combination of cranberries and sweet potatoes is unique and flavorful. I especially enjoyed the crunchy pecan topping.