Sweet Potato Muffins with Cranberries and Candied Ginger
Ingredients:
- 1 (15.5 oz) can mashed sweet potatoes
- 1 1/2 cups light brown sugar
- 2 sticks butter, melted
- 4 large eggs
- 3 1/4 cups Swans Down Cake Flour
- 2 teaspoons baking powder
- 1/2 cup dried cranberries
- 1/2 cup chopped candied ginger
Directions:
Preheat oven to 350 degrees. Line 24 muffin tins with paper cups. Combine sweet potatoes, brown sugar and butter. Beat in eggs. Add flour and baking powder, mix well. Stir in cranberries and candied ginger. Fill muffin cups and bake 20 minutes.
Servings: 24
Submitted By: Marianne
Original Source: Swans Down Cake Flour Box