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Cinnamon Scented Sweet Potato and Cranberry Muffins

  • Makes
    18 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

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

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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