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What’s Fresh With Beth Irons: Cranberry Sweet Potato Muffins


1-1/2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 egg

1/2 cup milk

1/2 cup cold mashed sweet potatoes (without added butter or milk)

1/4 cup butter or margarine, melted

1 cup chopped fresh or frozen cranberries




  1. In a bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg.
  2. In a small bowl, combine egg, milk, sweet potatoes and butter.
  3. Stir into dry ingredients just until moistened.
  4. Stir in cranberries.
  5. Fill greased or paper-line muffin cups half full. Sprinkle with cinnamon-sugar.
  6. Bake at 375° for 18-22 minutes or until muffins test done.
  7. Cool in pan 10 minutes before removing to a wire rack. Yield: 1 dozen.

For eggless version:  Use 1/4 cup of unsweetened applesauce in place of one egg. Some sources say to mix it with 1/2 teaspoon of baking powder. If you use sweetened applesauce, then reduce the amount of sugar in the recipe. Applesauce is also a popular healthy replacement for oil in many baked goods.

Adapted from tasteofhome.com