Cranberry Sweet Potato Muffins

Cranberry Sweet Potato Muffins1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 egg
1/2 cup milk
1/2 cup mashed sweet potatoes
1/4 cup melted butter
1 cup dried cranberries
cinnamon sugar (to sprinkle on top)


Bake the sweet potato thoroughly and scoop out 1/2 cup of the inside. Mash it up as much as you can (I lost patience and there ended up to be a few chunks, which actually worked out nicely).

In your favorite mixing bowl (don’t use your mixer, remember too much mixing makes your muffins too dense), combine the flour, sugar, baking powder, cinnamon and nutmeg. In a smaller bowl mix together the melted butter, egg, milk, and mashed sweet potato (the cold ingredients can make the butter harden a bit…no big deal).

Combine the two mixtures slowly, then fold the cranberries in. Grease a muffin tin (this recipe makes one dozen muffins) and fill the cups 1/2 to 3/4. Sprinkle cinnamon sugar on top and bake at 375 degrees for about 20 minutes. You’ll smell them when they’re done! Check them with a toothpick if you must.

Click here to read “Drop the Muffins and Run”