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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/2 | cups | flour, all purpose mix | 1/4 | cup | sugar | 2 | teaspoons | baking powder | 1/4 | teaspoon | salt | 1/2 | teaspoon | cinnamon, ground | 1/2 | teaspoon | nutmeg | 2 | large | egg whites | 1/2 | cup | 0% milk | 3/4 | cup, cubes | Sweet potato boiled in skin, mashed | 3/4 | cup, cubes | Sweet potato boiled in skin, mashed | 3/4 | cup, cubes | Sweet potato boiled in skin, mashed | 3/4 | cup, cubes | Sweet potato boiled in skin, mashed | 3/4 | cup, cubes | Sweet potato - cooked | 3/4 | cup, cubes | Sweet potato | 3/4 | sweetpotato, 5" long | Sweet potato boiled in skin, mashed | 1 | cup, chopped | cranberries, dried | 1/4 | cup | olive oil | 3/4 | cup, cubes | Sweet potato boiled in skin, mashed |
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Steps
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Sequence
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Step
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| | 1 | 1. Preheat oven to 375. | | 2 | 2. In a large bowl combine the flour, sugar, baking soda, yogurt, salt, cinnamon, and nutmeg. Mix thoroughly. | | 3 | 3. In a small bowl, combine the egg whites, milk, sweet potatoes, and oil. Mix well, then stir into the dry ingredients. | | 4 | 4. Fold in cranberries. | | 5 | 5. Grease muffin cups with non-stick spray (olive oil) or use paper muffin cups to fill. (Parchment paper works too, but you have to cut it out.) | | 6 | 6. Fill cups ½ full. Bake for 20-25 minutes until golden and toothpick comes out clean. | | 7 | 7. Cool in pan 10 minutes before removing. |
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