Description
A recipe for Sweet Potato, Orange and Cranberry Muffins

Ingredients

• 2 cups all-purpose flour
  
• 1 1/2 teaspoons baking powder
  
• 1/2 teaspoon baking soda
  
• 1 teaspoon ground cinnamon
  
• 1 cup fresh mashed cooked sweet potatoes or 1 (15-ounce) can sweet potatoes, drained 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 cranberries, coarsely chopped

Preparation
Preheat oven to 400°F. Use nonstick cooking spray on or paper-line muffin tins. In bowl, combine flour, baking powder, baking soda and cinnamon. In separate small 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 moistened. Fold in cranberries. Spoon batter into prepared muffin tins, filling about three-fourths full. Bake 20 to 25 minutes or until done.

Nutrition
Nutritional analysis per muffin: 153 calories, 3g protein, 28g carbohydrate, 4g total fat, 21% fat, 0g saturated fat, 2g dietary fiber, 12mg cholesterol, 91mg sodium

Serves
Makes approximately 18 muffins

Variations
no information available