Cranberry Sweet Potato Muffins Food

HEALTHY SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Mix sweet potato, egg whites, sugar, water, applesauce, canola oil, vanilla extract, and orange zest together in a bowl.
• Whisk all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a separate bowl. Mix flour mixture into sweet potato mixture until just combined. Gently stir cranberry sauce into batter. Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until muffins are browned and tops spring back when pressed lightly in the middle, about 30 minutes. Cool in the muffin tin for 5 minutes before removing to cool completely on a wire rack.

CRANBERRY SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 375 degrees and line a muffin pan with liners or spray with non-stick spray
• In a large bowl, combine the dry ingredients - flour, salt, cinnamon, nutmeg and baking powder.
• In a smaller bowl, combine the wet ingredeints - egg, applesauce, milk, mashed sweet potato, and olive oil. Stir to combine.
• Add the wet ingredeints into the dry ingredeints and carefully stir until well combined
• Carefully fold in the frozen cranberries and chopped pecans
• Spoon the muffin mixture evenly into the prepared muffin pan (should make 12 muffins)
• Place in the center rack in the oven and bake for approximately 18 minutes. You'll know when the muffin are done when you insert a toothpick into the center it comes out clean
• Remove from the oven and allow to cool slightly. Sprinkle the top with additional chopped pecans and ground cinnamon if desired.

CRANBERRY SWEET POTATO MUFFINS

Steps:

• Combine sweet potato, eggs, vanilla, brown sugar, milk, oil and cinnamon in a large bowl and mix until well mixed.
• Add flour and baking soda and stir until just combined.
• Mix in fresh cranberries or chocolate chips.
• Scoop into lined muffin tins and bake at 375 for 20-22 minutes or until a toothpick inserted into the center comes out clean.
• Let cool completely.

CRANBERRY SWEET POTATO MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg. In a small bowl, combine the egg, milk, sweet potatoes and butter; stir into dry ingredients just until moistened. Fold in cranberries. , Fill 12 greased or paper-lined muffin cups half full. Sprinkle with cinnamon-sugar. Bake at 375° for 18-22 minutes or until a toothpick inserted in muffins comes out clean. Cool 10 minutes before removing from pan to a wire rack. Serve warm.

CRANBERRY SWEET POTATO MUFFINS

Steps:

• Line muffin pan cups with paper liners.
• In a medium bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg and all spice.
• In a small bowl, combine egg, milk, sweet potatoes and butter.
• Stir wet ingredients into dry ingredients just until moistened.
• Stir in cranberries.
• Fill paper lined muffin cups half full.
• Sprinkle with Cinnamon-Sugar.
• Bake at 375 for 18-22 minutes or until a toothpick comes out clean.
• Cool in pan 10 minutes before removing to a wire rack.

YAMBERRY MUFFINS

Steps:

• Heat the oven to 350 degrees and grease a 12-cup muffin pan.
• In a large bowl, mix together potatoes, eggs, sugar, oil, water, zest, and vanilla with a wooden spoon.
• In another bowl, whisk together flours, salt, baking powder, and baking soda, then add to the sweet potato mixture and stir until just combined.
• Gently stir in cranberry sauce.
• Spoon batter into the muffin cups and bake until muffins are browned and the tops spring back when you press them lightly with your fingertip, about 30 minutes.
• Cool in pan on a rack 5 minutes, then turn muffins out onto rack to cool completely.

SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 400°F. Prick the sweet potato a few times with a paring knife or a fork. Bake until soft (when a paring knife can cut through with zero resistance), about 1 hour. Set the sweet potato aside until it's completely cool.
• Peel the sweet potato, discard the skin and mash the flesh in a mixing bowl with a fork. Whisk the olive oil, milk, maple syrup and vanilla into the sweet potato.
• In a separate bowl, whisk together the flour, baking powder, baking soda, five-spice powder and salt. Fold the dry ingredients into the wet ingredients.
• Line a 12-cup muffin tin with paper liners or grease a muffin tin and evenly distribute the muffin batter among the cups.
• Bake for 20 minutes. Brush the tops with the extra maple syrup and bake an additional 5 minutes or until a toothpick comes out fo the centre clean.
• Let the muffins cool before serving.