CRANBERRY SWEET POTATO MUFFINS / CASS
These muffins are the result of a sweet potato and leftover cranberries in my freezer...they are so moist...my intentions were to freeze them, well there are only a couple left...my family put the clinkers to that idea...Lol! If not able to make now, due to availability of cranberries, add them to your Thanksgiving recipes...it...
Provided by Cassie *
Categories Muffins
Time 35m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 degree F. Line a 12 cup muffin tin with paper liners. Mix together the first 6 ingredients in a bowl. Set aside.
- 2. In another bowl, mix together, beaten eggs, milk, butter and sweet potato. Stir in the flour mixture, just until moistened and fold in the cranberries.
- 3. Fill your muffin cups evenly with batter and sprinkle with cinnamon/sugar mixture. Bake for 20 - 22 minutes or until pick comes out clean.
- 4. Enjoy!
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