We had sweet potatoes and cranberry sauce leftover from Thanksgiving. Good Cook challenged me to come up with a recipe using Thanksgiving leftovers. My boys really like pumpkin muffins and bread so I thought they would enjoy sweet potato muffins too! At the last minute, my father-in-law said what about adding cranberries? The light bulb went on and I decided to add a teaspoon of leftover cranberry sauce to each muffin. These muffins were most and almost like spice cake. You could use leftover sweet potato casserole too!
After mixing up the batter, I placed the batter in the Good Cook Muffin Tin. Note that the batter is thick! Make a well in the center of the batter and add a teaspoon of cranberry sauce to each muffin. In retrospect, I should have placed a little batter in the muffin tin, added the cranberry sauce and then placed more batter on top! Either way, they taste good!
- 1 Egg
- ⅓ Cup Dark Brown Sugar
- ¼ Cup Granulated Sugar
- ⅓ Cup Vegetable Oil
- ½ Cup Buttermilk
- ½ teaspoon Salt
- 1 teaspoon Vanilla Extract
- 2 Cups Flour
- 1 teaspoon Cinnamon
- Dash of Nutmeg
- 2 teaspoon Baking Soda
- 1 Cup Sweet Potato, Mashed
- ¼ Cup Cranberry Sauce (more or less)
- Preheat oven to 35o degrees.
- In a large mixing bowl add egg, brown sugar and granulated sugar. Beat until fluffy.
- Mix in buttermilk, oil, salt and vanilla extract.
- In a separate bowl mix flour, cinnamon, nutmeg and baking soda.
- Slowly incorporate dry mixture with sugar egg mixture using an electric mixer.
- Add in sweet potato mash.
- Spray a muffin tin with cooking spray. Fill the muffin tin cups about ¾ full with batter.
- Make a well in the middle of the batter and add cranberry sauce.
- Bake for 18-20 minutes at 350 degrees.
Make sure you check out my other easy recipes in my recipe index!
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