How to Make Sweet Potato and Cranberry Muffins.
The mixture of sweet potato and dried cranberries makes these muffins a hearty and healthy start to any morning. In less than 30 minutes, you can have a fresh batch of them. Try these sweet potato and cranberry muffins.
Ingredients.
150g (1 1/4 cups) wheat flour.
100g (1 cup) rye flour.
2 sweet potatoes (250g).
60g (1/2 cup) dried cranberries.
125 ml (1/2 cup) oil.
2 teaspoons baking powder.
150g (2/3 cup) yoghurt.
50g (1/4 cup) brown sugar.
1 egg.
40g bacon or ham.
1 teaspoon cayenne pepper.
Almond flakes, for garnish.
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Steps.
1. Peel the sweet potato. Cut into cubes and place in a large pot to boil until soft.
2. Preheat the oven to 175ºC/350ºF.
3. Prepare the dry mixture. Sift the flour in a medium bowl. Add the sugar, baking powder, and cayenne powder. Mix well.
4. Use a separate large bowl to whisk the egg and oil together. Add the dry ingredients, in small amounts. Add the yoghurt and bacon. Mix thoroughly.
5. Add the sweet potato cubes and cranberries to the mix.
6. Measure and pour the batter into a muffin baking tray. Fill it about 3/4 full, to allow room to rise while baking. Garnish the tops with almond flakes.
7. Bake for about 25 minutes.
8. Finished.
Things You'll Need.
Medium bowl.
Large pot.
Large bowl.
Muffin tray.
Oven.
