Fall

Cinnamon Scented Sweet Potato and Cranberry Muffins

by:
January 30, 2012
Author Notes

I like to make egg-free muffins for my grandson for breakfast since he's allergic to eggs. Using sweet potatoes gives the muffins a beautiful golden color and the whole wheat flour adds some extra fiber. —weshook

  • Makes 18 muffins
Ingredients
  • 1 1/2 cups baked sweet potato
  • 3/4 cup sugar
  • 1/2 cup butter, softened
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 cup apple juice
  • 3/4 cup milk
  • 1/2 cup dried cranberries
  • turbinado sugar
In This Recipe
Directions
  1. Preheat the oven to 400 degrees.
  2. Line or grease the muffins tins about 18 cups.
  3. Mash the sweet potatoes.
  4. Cream in the sugar and butter.
  5. Add the remaining ingredients and stir just until blended.
  6. Fill the tins about 2/3 full.
  7. Sprinkle with sugar.
  8. Bake for 15 minutes or until a pick comes out clean.

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