Cranberry Sweet Potato Muffins

Cranberry Sweet Potato Muffins

Makes 1 dozen

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, melted
1 cup chopped fresh or frozen cranberries
Cinnamon-sugar

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 greased or paper-line 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 in pan 10 minutes before removing to a wire rack.

Serve warm.