Sweet Potato Muffins

These were a hit, both with Will and my co-workers! And just another way to sneak in those veggies. They're sweet, spicy and simply delicious. Will wolfed one down for breakfast today like someone was going to take it away from him!

Cranberry Sweet Potato Muffins (courtesy of CooksRecipes.)

1 1/2 c. all-purpose flour
1/2 c. granulated sugar
2 tsp baking powder
3/4 tsp salt
1/2 tsp each cinnamon and nutmeg
1 large egg
1/2 c. milk
1/2 c. mashed sweet potato (cold or room temp, without added butter or milk)
1/4 c. butter or margarine, melted
1 c. chopped fresh or frozen cranberries (I only had dried, so I added another tablespoon of milk to offset the liquid from the crans)

1. Pre-heat oven to 375 degrees. Line muffin pan with paper liners.

2. In a bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Make a well in the center.

3. In another bowl, combine egg, milk, sweet potatoes and butter together; mix well. Pour mixture into well of dry ingredients, mixing batter until just moistened. Take care not to over-mix! Gently fold in cranberries.

4. Fill prepared muffin tin cups 1/2 full.

5. Bake for 18-22 minutes or until muffins test done. Cool ten minutes in pan on wire rack.