Sweet Potato Cranberry Muffins

Makes one dozen

1-1/2 c. all-purpose flour

1/2 c. sugar

2 t. baking powder

3/4 t. salt

1/2 t. cinnamon

1/2 t. nutmeg

1 egg, beaten

1/2 c. milk

1/2 c. mashed sweet potatoes

1/4 c. butter, melted

1 c. cranberries, chopped

cinnamon-sugar to taste

Combine flour, sugar, baking powder, salt and spices in a large bowl; set aside. In a separate bowl, combine egg, milk, sweet potatoes and butter; stir into flour mixture just until moistened. Fold in cranberries. Fill paper-lined muffin cups 1/2 full; sprinkle with cinnamon-sugar. Bake at 375 degrees for 20 to 22 minutes, until a toothpick tests clean. Cool completely.

For the tenderest muffins, don’t overmix...just stir the batter until moistened. A few lumps won’t matter.