These Sweet Potato Bacon Cranberry Muffins are a lovely holiday snack. They are also so full of flavor, they would work well as minis. Which brings me to a great holiday recipe idea. Bake the batter in a mini cupcake pan. Dab some warm butter on top and serve them as appetizers.
I had a basket full of these hanging around on a weekend we had guests and they almost all disappeared. They reheat perfectly and did not dry out after a few days hanging out on the counter.
The batter itself might be thick and can be a bit sticky to work with. Most likely, this is a result of the mashed sweet potato. Consequently, I found it easier to use my hands to pull off pieces to fill the molds in the muffin pans. I wet my hands first so the batter did not stick to my fingers.
Even though the mashed sweet potato can make the batter tough to work with, it makes up for it in the beautiful color it lends to the muffins. The baked muffins are also dense, soft and moist.
the recipe uses vegetable oil and yogurt. If you want to lighten but the saturated fat content of the oil. Use Canola oil. For the whole milk yogurt, swap out a low-fat or non-fat version.
Sweet Potato Bacon Cranberry Muffins are also perfect to serve at brunch.
Make a vegetarian version:
Easily make these Sweet Potato Bacon Cranberry Muffins vegetarian. Simply leave out the bacon. They will be just as delicious. However, if you like, throw in some raw chopped walnuts instead.
Sweet Potato Bacon Cranberry Muffins
Ingredients
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 2 teaspoon baking powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1+1/4 cup cooked and mashed sweet potato
- 1/2 cup vegetable oil
- 3/4 cup whole milk yogurt
- 2 eggs
- 6 strips cooked bacon, chopped into small pieces
- 1 cup dried cranberries or raisins
Instructions
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Preheat the oven to 350 degrees F.
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Grease and flour a muffin pan.
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In a separate bowl, whisk together the flour, sugar, baking powder, cayenne pepper, ground ginger, and salt. Set aside.
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Beat the sweet potato, oil, yogurt, and egg together.
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Slow the mixer down and slowly add the dry ingredients mixture.
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Fold in the chopped bacon and cranberries.
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Transfer the batter to the prepared muffin pan.
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Place in the oven and bake for 25 minutes or until a knife inserted in the middle of the muffin comes out clean.
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Remove from oven. Let cool in the pan for 10 minutes, plate and serve.
Like these Sweet Potato Bacon Cranberry Muffins? Try some of my other muffin recipes:
