Skip to main content

Cranberry Sweet Potato Muffins


I'm excited to be joining the Muffin Monday bakers again this month! Muffins are always a hit around here, but I tend to make the same varieties over and over.  I was browsing recipes for this month when I came across these Cranberry Sweet Potato Muffins from Taste of Home.

I made some slight changes to the recipe.  I only had a half a cup of fresh cranberries left over from another recipe, but I had some dried cranberries on hand to make up the difference. Instead of the recommended cinnamon sugar topping, I used raw sugar.

The finished muffins are such a beautiful color, and the taste is amazing!  They aren't overly sweet, which is nice.  They were great plain, but also excellent griddled and spread with a little cream cheese. Thank you so much to Diane M. for sharing her recipe.

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.  Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Thanks so much to Stacy for hosting and to all the other awesome bloggers who shared recipes today!


Cranberry Sweet Potato Muffins


Cranberry Sweet Potato Muffins

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
  • 1/2 cup chopped fresh cranberries
  • 1/2 cup dried cranberries
  • Raw sugar

instructions:

How to cook Cranberry Sweet Potato Muffins

  1. 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.
  2. Fill 12 greased or paper-lined muffin cups half full. Sprinkle with 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.
Slightly adapted from https://www.tasteofhome.com/recipes/cranberry-sweet-potato-muffins/

Recommended Products:

cranberries, sweet potato
Muffins, snacks, breakfast
American
Created using The Recipes Generator

Muffin Monday



Comments

  1. I think these must be better with the dried cranberry/fresh cranberry mix, Jolene. Sometimes only fresh can be a bit tart. They would be perfect for Christmas morning!

    ReplyDelete
    Replies
    1. I agree, and there's not a ton of sugar to offset the tartness, so I'm very happy I did half fresh and half dried!

      Delete
  2. I can imagine these with a spread of sweetened up cranberry butter.

    ReplyDelete
  3. Love the idea of mixing fresh and dried cranberries! Griddling them and then spreading them with cream cheese sounds amazing.

    ReplyDelete
  4. Really love the colour of your muffins!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Double Layer Pineapple Upside Down Cake

Back in the day I used to bake from home for extra money.  This was one of the most popular items.  Cake mix sizes have changed and if you're using the 15.75 ounce ones bake them in 8" pans. If you want to use the 9" rounds, you can also use this cake mix upsizer to make up the difference between the old and new cake mix sizes.  If the layers are too thin, you'll never be able to flip and stack them without a mess. Be sure to keep track of which pan has the pineapple rings and cherries in it and which doesn't so that you can easily turn them out onto the plate in the right order.    Double Layer Pineapple Upside Down Cake Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 10 ounce jar maraschino cherries, drained 1/2 stick butter 1/2 cup packed brown sugar 8 ounce can pineapple slices 8 ounce can crushed pineapple with juice 1 package yellow cake mix (15.75 ounces) Instructions Preheat oven to 350 degrees F. Melt butter and coat the