Muffin Madness continues with this fall-flavor inspired creations. The original recipe was for quick bread, and I made some additions to give it some bigger flavors. When I bake, I tend to gravitate toward recipes that have bold flavors rather than subtle. While tastes vary from person to person, it seems many people enjoy a burst of flavor.
Originally, the only spices in the recipe were 1/4 tsp of cinnamon and 1/4 tsp of nutmeg, which for an entire batch of muffins is just not enough. I upped the cinnamon, added ginger and orange zest, and topped the muffins with cinnamon-sugar.
Most “quick bread” recipes (breads without yeast) can be converted into muffins. A general rule of thumb is to fill the muffin cups 3/4 full and bake for 20-25 minutes at 350-375F.
Sweet Potato & Fresh Cranberry Muffins
adapted from Cooking Light magazine
2 1/2 cups all purpose flour
1 cup packed brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
3/4 cup canned pureed sweet potato (from a can)
3 eggs
1/3 cup orange juice
1 tsp orange zest
1/4 cup unsalted butter, melted
1 cup fresh cranberries, chopped
Preheat oven to 350F and spray a 12-cup muffin tin with cooking spray.
In a large bowl, combine flour, brown sugar, baking soda, baking powder, cinnamon, ginger, and nutmeg. In a separate bowl, combine sweet potato puree, eggs, orange juice, and melted butter. Add to dry ingredients and stir until just moist. Fold in cranberries.
Spoon batter into muffin tin, filling each cup about 3/4 full. Sprinkle with cinnamon-sugar or chopped nuts, if desired. Bake 20-25 minutes or until muffins spring back when touched lightly in center. Allow to cool on a wire rack for 10 minutes before serving.
Makes approximately 18 muffins.
