Sweet Potato Cranberry Coconut Muffins Recipes

CRANBERRY SWEET POTATO MUFFINS

Steps:

• Combine sweet potato, eggs, vanilla, brown sugar, milk, oil and cinnamon in a large bowl and mix until well mixed.
• Add flour and baking soda and stir until just combined.
• Mix in fresh cranberries or chocolate chips.
• Scoop into lined muffin tins and bake at 375 for 20-22 minutes or until a toothpick inserted into the center comes out clean.
• Let cool completely.

CRANBERRY COCONUT MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Toss cranberries with 1/4 cup of sugar, ginger and cinnamon in a bowl; set aside.
• In a mixing bowl, combine flour, baking powder, salt, and remaining 1 cup sugar.
• Mix in coconut oil. Combine eggs with milk; stir into flour mixture until just moistened. Gently fold in coconut, orange zest and cranberries.
• Do not over mix.
• Fill paper-lined muffin tins two thirds full.
• Bake for 20 to 25 minutes.

CRANBERRY COCONUT MUFFINS

Steps:

• In bowl, stir together flour, sugar, 1/2 cup of the coconut, baking powder, baking soda, cinnamon and salt.
• Whisk buttermilk, eggs, oil and vanilla; stir into flour mixture along with cranberries just until blended.
• Spoon into lightly greased muffin tins, filling three-quarters full; sprinkle with remaining coconut.
• Bake in 400F oven for about 20 minutes or until golden and firm to the touch.

CRANBERRY SWEET POTATO MUFFINS

Steps:

• Line muffin pan cups with paper liners.
• In a medium bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg and all spice.
• In a small bowl, combine egg, milk, sweet potatoes and butter.
• Stir wet ingredients into dry ingredients just until moistened.
• Stir in cranberries.
• Fill paper lined muffin cups half full.
• Sprinkle with Cinnamon-Sugar.
• Bake at 375 for 18-22 minutes or until a toothpick comes out clean.
• Cool in pan 10 minutes before removing to a wire rack.