Cinnamon-scented sweet potato muffins, loaded with chopped fresh cranberries.

Cranberry Sweet Potato Muffins

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 large egg

1/2 cup milk

1/2 cup mashed sweet potato (without added butter or milk)

1/4 cup butter or margarine, melted

1 cup chopped fresh or frozen cranberries

Coarse sugar-cinnamon mixture

1. Preheat oven to 375°F (190°C). Grease and flour a 12-cup muffin tin or line with paper liners; set aside.
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; do not over mix. Gently fold in cranberries.
4. Fill prepared muffin tin cups 1/2 full. Sprinkle with coarse sugar and cinnamon combined.
5. Bake for 18 to 22 minutes or until muffins test done. Cool 10 minutes in pan on wire rack.

Makes 2 dozen muffins.