Cinnamon Scented Sweet Potato and Cranberry Muffins
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
-
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
- Preheat the oven to 400 degrees.
- Line or grease the muffins tins about 18 cups.
- Mash the sweet potatoes.
- Cream in the sugar and butter.
- Add the remaining ingredients and stir just until blended.
- Fill the tins about 2/3 full.
- Sprinkle with sugar.
- Bake for 15 minutes or until a pick comes out clean.
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Bread|Breakfast|Vegetarian|Fall|Winter
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