Kitchen Diva

Get Crafty With Cranberries

Vitamin-packed cranberries add a nutritious bonus to this festive treat.
Angela Shelf Medearis, December 2017

Cranberries are an integral part of many holiday feasts, but their nutritious tastiness is worth having year-round. Like many fruits, cranberries are high in fiber and vitamin C and low in calories and fat. A fresh cup of these tangy berries has just 51 calories, 5 grams of fiber and 24 percent of the vitamin C the average person needs in a day. Cranberries are also packed with antioxidants that may help maintain heart health and reduce cholesterol.

While the crowd-favorite cranberry sauce might be the first holiday treat that comes to mind this season, how about getting creative with all that leftover sauce and trying out these delectable Sweet Potato Cranberry Muffins!

Angela Shelf Medearis is an award-winning author. Her website is


3 cups all-purpose flour

1 teaspoon salt

1 tablespoon baking powder

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup granulated sugar

2 tablespoons orange zest

3/4 cup cooked, mashed sweet


1/2 cup canola oil

2 large eggs

2/3 cup milk

2 teaspoons vanilla extract

3/4 cup cranberry sauce (about 1 tablespoon per muffin)

3 tablespoons turbinado sugar, if desired

1/2 cup cranberries, if desired

Step 1. Heat oven to 400 degrees. Line a muffin tin with paper liners for best results, or grease well. Set aside.

Step 2. In a medium bowl, whisk together flour, salt, baking powder, cinnamon and nutmeg. Rub sugar and orange zest together. Whisk into dry ingredients.

Step 3. In a separate medium bowl, whisk together the sweet potatoes, canola oil, eggs, milk and vanilla. Slowly mix the wet ingredients into flour mixture. The batter will be thick.

Step 4. Place half the batter at the bottom of 12-muffin cups. Spoon a tablespoon of the cranberry sauce on top of the muffin batter. Top muffins evenly with remaining batter. Toss in some fresh cranberries and sprinkle each muffin generously with turbinado sugar, if desired.

Step 5. Bake muffins for 15 to 17 minutes, or until golden brown and a toothpick inserted comes out clean. Remove muffins from pan and let cool on a cooling rack. Makes 12 large muffins.


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