Cranberry sweet potato muffins

Yield: 12 Servings

Measure Ingredient
1½ cup Flour
½ cup Sugar
2 teaspoons Baking powder
¾ teaspoon Salt
½ teaspoon Cinnamon
½ teaspoon Nutmeg
1 large Egg
½ cup Milk
½ cup Sweet potatoes; mashed
¼ cup Margarine; melted
1 cup Cranberries

Combine dry ingredients. Stir combined wet ingredients into dry & stir just until moistened. Fold in cranberries. Fill 12 paper-lined muffin cups about ⅔ full. Sprinkle with cinnamon sugar, if desired. Bake at 375F for 18-22 minutes. Remove from pan to cool.

Recipe by: Taste of Home magazine Posted to TNT - Prodigy's Recipe Exchange Newsletter by JusNeedlin@...

on Nov 21, 1997

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