I was in desperate need of some yummy baked treats for this 4th of July. Instead of the same old flavors, I opted for this unique and satisfying muffin made with sweet potatoes! They are super easy and quick to make, and my kids just adore them. (Note: I left out the cranberries, as they are optional. This diminishes the "red" quality some, but the neat color from the sweet potato still makes them beautiful!)
Red, White and Blue Sweet Potato Muffins
Preparation Time: 30 min
- 1 1/2 cups All-purpose flour
- 1/2 cup Sugar
- 2 tsp. Baking powder
- 3/4 tsp. Salt
- 1/2 tsp. Cinnamon
- 1/2 tsp. Nutmeg
- 1/2 15 oz. can Princella or Sugary Sam Cut Sweet Potatoes, drained and mashed
- 1/2 cup Milk
- 1/4 cup Butter or margarine, melted 1
- Egg, lightly beaten
- 1 cup Blueberries, fresh or thawed frozen
- 1 cup Cranberries, fresh or thawed frozen (optional)
Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in large bowl and stir until blended.
Add sweet potatoes, milk, butter and egg.
Spoon into prepared muffin cups, filling two-thirds full. Sprinkle with additional sugar and cinnamon.
Bake 15 to 20 minutes until toothpick inserted in muffins comes out clean. Remove from muffin cups and cool on wire racks 5 minutes.
Curious as to where you can find Princella or Sugary Sam Cut Sweet Potatoes? Use their locator at the website. Get even more recipe ideas on Facebook and Twitter!
*Allens vegetables supplied me with this recipe to test out, as well as some of their products. Opinions and experiences are 100% my own.