Recipes

Breads

Sweet Potato, Orange, and Cranberry Muffins

Louisiana, known for its naturally sweet yams, and Florida, known for its tangy oranges, merge with tart cranberries to create the ultimate muffin.

Ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 (15-ounce) can sweet potatoes (yams), drained and mashed, or 1 cup fresh sweet potatoes, cooked and mashed
3/4 cup light brown sugar
1/4 cup canola oil
1/2 cup orange juice
1 egg, beaten
1 tablespoon grated orange rind
1/2 cup nonfat plain yogurt
1 1/2 cups fresh cranberries, coarsely chopped

Instructions:

1. Preheat oven to 400 degrees.
2. In bowl, combine flour, baking powder, baking soda, and cinnamon.
3. In another bowl, combine sweet potatoes, brown sugar, oil,orange juice, egg, and orange rind. Add orange juice mixture and yogurt to dry ingredients, stirring just until dry ingredients are moistened. Fold in cranberries.
4. Spoon batter into paper-lined or coated muffin tins, filling about 3/4 full. Bake 20-25 minutes or until done.

Variations:

Terrific Tidbit: Orange rind may be found dried in the spice section or may be freshly grated from the orange.

Nutrition:

Per serving: Calories 153, Calories from fat 20%, Fat 4g, Saturated Fat 0g, Cholesterol 12 mg, Sodium 91mg, Carbs 28g, Dietary Fiber 2g, Sugars 12g, Protein 3g, Diabetic Exchanges: 2 starch, 1/2 fat

Credits:

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.