CRANBERRY SWEET POTATO MUFFINS

Cranberry Sweet Potato Muffins image

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

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 large 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

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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