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 SWEET POTATO MUFFINS

Steps:

• 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. , Fill 12 greased or paper-lined muffin cups half full. Sprinkle with cinnamon-sugar. Bake at 375° 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.

COCONUT MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

HEALTHY SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Mix sweet potato, egg whites, sugar, water, applesauce, canola oil, vanilla extract, and orange zest together in a bowl.
• Whisk all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a separate bowl. Mix flour mixture into sweet potato mixture until just combined. Gently stir cranberry sauce into batter. Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until muffins are browned and tops spring back when pressed lightly in the middle, about 30 minutes. Cool in the muffin tin for 5 minutes before removing to cool completely on a wire rack.

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.

SWEET POTATO CRANBERRY BAKE

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. , Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350° for 30 minutes. , In a small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.

DELICIOUS SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
• Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

SWEET POTATO, CRANBERRY, COCONUT MUFFINS

Steps:

• Take a bowl, mix ground Flax seed, pastry flour, brown sugar, pumpkin pie spice, baking soda and salt.
• Take another bowl and add cranberries, applesauce, sweet potatoes, eggs, yogurt, milk and coconut; stir until the mixture gets blend well.
• Spray the nonstick spray into the pan and spoon the batter. Use some unsweetened coconut to sprinkle on the top of the muffins. Keep the pan in the oven and bake it for 30 to 35 minutes.