Recipe Name Sweet Potato Cranberry Muffins Submitted by Guest Recipe Description This recipe is great for your tastebuds and your waistline. Its low in fat, cholesterol, and has vitamins and minerals your body needs. Quantity 22 Quantity Unit 12 muffins per pan Prep Time (minutes) 15 Cook Time (minutes) 23 Ready In (minutes) 38

Ingredients Amount Measure 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 Steps Sequence Step 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.