Cranberry Sweet Potato Muffins

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This recipe was created by colleen hatton from chef benjamin & company in mahomet, illinois for a radio station feature on wcff 92.5 the chief. they are super moist, delicious, and stay moist and delicious for days. these make a great dessert for thanksgiving, and a great breakfast to grab before you hit all your black friday sales!!

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Steps

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Line muffin pan cups with paper liners.

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In a medium bowl , combine flour , sugar , baking powder , salt , cinnamon , nutmeg and all spice.

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In a small bowl , combine egg , milk , sweet potatoes and butter.

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Stir wet ingredients into dry ingredients just until moistened.

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Stir in cranberries.

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Fill paper lined muffin cups half full.

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Sprinkle with cinnamon-sugar.

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Bake at 375 for 18-22 minutes or until a toothpick comes out clean.

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Cool in pan 10 minutes before removing to a wire rack.

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Ingredients

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flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice, egg, milk, mashed sweet potatoes, butter, fresh cranberries, cinnamon sugar