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. Mix flour, baking powder, baking soda and cinnamon.
  3. In a separate bowl,  mix sweet potatoes, brown sugar, oil, orange juice, egg and orange rind. Combine orange juice mixture with yogurt and dry ingredients. Then stir until just moistened. Spoon in cranberries.
  4. Fill muffin tins with batter until each cup is 3/4 full. Bake 20 to 25 minutes.

Recipe reprinted with permission from Gulf Coast Favorites (Holly Clegg, 2008). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

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