Ingredients for Cranberry Yam Muffins
- 1 ½ cups All Purpose Flour
- ¾ cup plus 1 tablespoon Granulated Sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- 1 teaspoon plus 1 tablespoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- 1 large Egg
- ½ cup Milk
- 1 cup cooked and mashed Yam (about 1 medium)
- ¼ cup melted Unsalted Butter
- 1 cup fresh or frozen Cranberries
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How to Make Cranberry Yam Muffins
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg.
- In a separate bowl, whisk together 1 large egg, ½ cup milk, 1 cup cooked and mashed yams (about 1 medium yam), and ¼ cup melted unsalted butter.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Gently fold in 1 cup fresh or frozen cranberries.
- In a small bowl, combine 1 tablespoon granulated sugar and 1 tablespoon ground cinnamon.
- Fill each muffin cup about halfway full with batter. Sprinkle the cinnamon-sugar mixture evenly over the tops.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Serve warm and enjoy! These muffins are best enjoyed fresh.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
39g
Fat
14g
Carbs
8g
