Cranberry Sweet Potato Muffins |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 dozen | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 cups all-purpose flour | 1/2 cup sugar | 2 teaspoons baking powder |
| 3/4 teaspoon salt | 1/2 teaspoon ground cinnamon | 1/2 teaspoon ground nutmeg |
| 1 egg | 1/2 cup milk | 1/2 cup cold mashed sweet potatoes (without added butter or milk) |
| 1/4 cup butter, melted | 1 cup chopped fresh or frozen cranberries | cinnamon-sugar |
| 1 | In a bowl, combine first six ingredients. In a small bowl, combine egg, milk, sweet potatoes and butter; stir into dry ingredients just until moistened. Stir in the cranberries. Fill 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 the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. |