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 large 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

1. 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.
2. Fill 12 greased or paper-lined muffin cups half full. Sprinkle with cinnamon-sugar. Bake at 375u0b0 for 18-22 minutes or until a toothpick inserted in muffins comes out clean. Cool 10 minutes before removing from pan to a wire rack. Serve warm.

flour, sugar, baking powder, salt, ground cinnamon, ground nutmeg, egg, milk, cold mashed sweet potatoes, butter, cranberries, cinnamonsugar

Taken from www.tasteofhome.com/recipes/cranberry-sweet-potato-muffins/ (may not work)