Cranberry Sweet Potato Muffins Recipes

CRANBERRY SWEET POTATO MUFFINS

Steps:

• Combine sweet potato, eggs, vanilla, brown sugar, milk, oil and cinnamon in a large bowl and mix until well mixed.
• Add flour and baking soda and stir until just combined.
• Mix in fresh cranberries or chocolate chips.
• Scoop into lined muffin tins and bake at 375 for 20-22 minutes or until a toothpick inserted into the center comes out clean.
• Let cool completely.

CRANBERRY SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 375 degrees and line a muffin pan with liners or spray with non-stick spray
• In a large bowl, combine the dry ingredients - flour, salt, cinnamon, nutmeg and baking powder.
• In a smaller bowl, combine the wet ingredeints - egg, applesauce, milk, mashed sweet potato, and olive oil. Stir to combine.
• Add the wet ingredeints into the dry ingredeints and carefully stir until well combined
• Carefully fold in the frozen cranberries and chopped pecans
• Spoon the muffin mixture evenly into the prepared muffin pan (should make 12 muffins)
• Place in the center rack in the oven and bake for approximately 18 minutes. You'll know when the muffin are done when you insert a toothpick into the center it comes out clean
• Remove from the oven and allow to cool slightly. Sprinkle the top with additional chopped pecans and ground cinnamon if desired.

CRANBERRY SWEET POTATO MUFFINS / CASS

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!

CRANBERRY SWEET POTATO MUFFINS

Steps:

• Line muffin pan cups with paper liners.
• In a medium bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg and all spice.
• In a small bowl, combine egg, milk, sweet potatoes and butter.
• Stir wet ingredients into dry ingredients just until moistened.
• Stir in cranberries.
• Fill paper lined muffin cups half full.
• Sprinkle with Cinnamon-Sugar.
• Bake at 375 for 18-22 minutes or until a toothpick comes out clean.
• Cool in pan 10 minutes before removing to a wire rack.