Joshua Grindle Inn

Sweet Potato Cranberry Muffins: Breakfast-Brunch

Servings: 15

Prep time:15 minutes

Ingredients:

• 

  1/2 cup butter, softened

• 

  1/3 cup light brown sugar

• 

  4 eggs, separated

• 

  2 cups cooked, peeled, mashed sweet potato, or yams

• 

  3 cups flour

• 

  1 1/2 teaspoons salt

• 

  2 tablespoons baking powder

• 

  2 teaspoons cinnamon

• 

  1 teaspoon ginger

• 

  1/2 teaspoon nutmeg

• 

  1 cup chopped walnuts, hazelnuts or pecans

• 

  1 cup cranberries, cut in half

• 

  1/2 cup and 3 Tablespoons of milk.

Step 1:

In large bowl, cream butter with brown sugar until fluffy. Beat in egg yolks, one at a time. Scrape sides of bowl and add sweet potato. In a separate bowl, sift together flour, salt, baking powder, cinnamon, ginger and nutmeg. Add nuts to dry ingredients. Beat egg whites until stiff.

Step 2:

Add dry ingredients to sweet potato mixture alternately with milk, beginning and ending with dry ingredients. Fold in cranberries and egg whites.

Step 3:

Spoon into greased muffin tins and bake at 375 degrees for 35 minutes or until tester comes out clean.

Step 4:

Makes approximately 15 muffins.