Sweet Potato, Orange, and Cranberry Muffins
2 Cups all-purpose flour
1½ Teaspoons baking powder
½ 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
¾ Cup light brown sugar
¼ Cup canola oil
½ Cup orange juice
1 Egg, beaten
1 Tablespoon grated orange rind
½ Cup nonfat plain yogurt
1½ Cups fresh cranberries, coarsely chopped
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: Orange rind may be found dried in the spice section or may be freshly grated from the orange.
Recipe by: Holly Clegg.