Sweet Potato, Orange and Cranberry Muffins

  • Yield: 12 to 18 pieces


2cups all-purpose flour
1 1/2teaspoons baking powder
1/2teaspoon baking soda
1teaspoon ground cinnamon
1-- (15-ounce) can sweet potatoes, drained and mashed or 1 cup fresh Louisiana yams (sweet potatoes), cooked and mashed
3/4cup light brown sugar
1/4cup canola oil
1/2cup orange juice
1-- egg, beaten
1tablespoon grated orange rind
1/2cup nonfat plain yogurt
1 1/2cups fresh cranberries, coarsely chopped


  1. Preheat oven 400F.
  2. In bowl, combine flour, baking powder, baking soda and cinnamon.
  3. In another 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 dry ingredients are moistened. Fold in cranberries. 
  4. Spoon batter into paper-lined or coated muffin tins, filling about 3/4 full. Bake 20 to 25 minutes or until done. 

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008. 

Nutritional Info *per serving

  • Calories 153
  • Fat 4g
  • Saturated Fat 0g
  • Cholesterol 12mg
  • Sodium 91mg
  • Carbohydrate 28g
  • Fiber 2g
  • Sugars 12g
  • Protein 3g