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.
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Katherine M Patchen
[email protected]These muffins were a disappointment. They were dry and flavorless. I won't be making them again.
Sangariar Safi
[email protected]These muffins were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
SK music
[email protected]I'm not sure what I did wrong, but my muffins turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what happened.
Nozomi Kaizoku
[email protected]These muffins are so easy to make and they're always a hit with my friends and family. I love that I can make them ahead of time and freeze them for later.
Jann Raza
[email protected]I made these muffins with gluten-free flour and they turned out great! They're a delicious and healthy snack that I can feel good about giving my family.
Jan lala
[email protected]I've been looking for a good cranberry muffin recipe and this one is definitely a keeper. The muffins are moist and flavorful, and the cranberries add a nice tartness.
scar
[email protected]These muffins are a great way to use up leftover sweet potatoes. They're also a healthy and delicious snack.
Maria Tor
[email protected]I'm not a big fan of sweet potatoes, but these muffins were surprisingly good. The cranberries really balanced out the flavor.
Amu Modipa
[email protected]These muffins are delicious! I love the combination of cranberries and sweet potatoes.
Sagar Mandal
[email protected]I've made these muffins several times and they always turn out great. They're moist and fluffy, with a perfect balance of sweetness and tartness.
Rheiner Franco
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that I can use fresh or frozen cranberries.
Goolam Tarteel
[email protected]I made these muffins for my family and they loved them! The cranberries and sweet potatoes gave them a unique and delicious flavor.
Faisal Sark
[email protected]These muffins were a hit at my holiday brunch! They were moist and flavorful, with just the right amount of sweetness.