Cranberry Sweet Potato Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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! Ingredients:
1 1/2 cups flour |
1/2 cup sugar |
2 teaspoons baking powder |
3/4 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1/2 teaspoon allspice |
1 large egg |
1/2 cup milk |
1/2 cup mashed sweet potatoes, cold |
1/4 cup butter, melted |
1 cup fresh cranberries, chopped |
cinnamon sugar |
Directions:
1. Line muffin pan cups with paper liners.
2. In a medium bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg and all spice.
3. In a small bowl, combine egg, milk, sweet potatoes and butter.
4. Stir wet ingredients into dry ingredients just until moistened.
5. Stir in cranberries.
6. Fill paper lined muffin cups half full.
7. Sprinkle with Cinnamon-Sugar.
8. Bake at 375 for 18-22 minutes or until a toothpick comes out clean.
9. Cool in pan 10 minutes before removing to a wire rack.
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