Sweet Potato Cranberry Muffins

Cranberry Sweet Potato Muffins

 

2 cups all-purpose flour

3 tsp. baking powder
½ cup sugar
¾ cup milk
1/3 cup vegetable oil
1 egg, slightly beaten
1 cup mashed sweet potato
¼ cup cranberry sauce

Heat oven to 400º

Spray bottoms of 12 muffin tins or line with paper baking cups.  Mix dry ingredients together.   Combine milk, egg and vegetable oil and add to dry ingredients stirring just to moisten.  Stir in sweet potato.  Divide have of ingredients amongst muffin cups. Spoon one teaspoon or so of the cranberry sauce in the center of each muffin.  Cover with remaining batter.

Bake 400º 18-22 minutes.  Cool 1 minute before removing from pan.

© Crackerberries 2014

Cranberry Muffins

Cranberry Muffins

1½ cups flour

1 cup fresh/frozen cranberries

¾ cup sugar, divided

2 tsp baking powder

¼ tsp salt

1 egg, slightly beaten 

¾ cup milk

¼ cup vegetable oil

Preheat oven to 400°.  Lightly grease muffin pan, or spray with cooking oil.

In medium bowl, combine flour, 2/3 cup sugar, baking powder, and salt.  Make a well in the center of the dry ingredients.

Combine eggs, milk, and vegetable oil and pour all at once in the center of the dry ingredients.  Mix just until moistened.  Batter will be lumpy.  Fold in cranberries.

Spoon into muffin tins; I use a large ice cream scoop to make all tins consistent.  Sprinkle remaining sugar over top of each muffin and bake 15-18 minutes or until golden.  Cool on wire rack 5 minutes and remove from tins.

© Crackerberries 2012