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CRANBERRY POTATO MUFFINS
| Categories: | Side Breads |
| Submitted by: | Marilyn |
| Preheat: | 375 |
| Source: | My original |
| Serves: | 12
|
| Prep time: | 15 min |
| Cook time: | 15 min |
| Total time: | 30 min |
Ingredients
| 1/2 cup | dried sweetened cranberries |
| 1/3 cup | orange juice |
| 1 cup | mashed Wisconsin Russet potatoes (nothing added) |
| 1/4 cup | butter, softened |
| 3/4 cup | sugar |
| 2 | eggs |
| 1/2 teaspoon | vanilla extract |
| 1 1/2 cups | all-purpose flour |
| 1 1/2 teaspoons | baking powder |
| 1/2 teaspoon | baking soda |
| 3/4 teaspoon | salt |
| 1/2 cup | fresh cranberries, chopped |
| 2 teaspoons | sugar |
| 1/4 teaspoon | cinnamon |
| 2 tablespoons | finely crushed potato chips |
Ingredients
Steps
- In small dish combine dried cranberries and orange juice. Heat in microwave just until hot, about 1 minute. Set aside. Preheat oven to 375 degrees. Grease 12 medium muffin cups.
In medium bowl, combine potatoes, butter, and ¾ cup sugar. Beat in eggs and vanilla. Stir in orange juice and dried cranberries.
Stir together flour, baking powder, soda, and salt. Add to potato mixture. Stir to incorporate. When almost incorporated, add fresh cranberries. Stir just until blended. Batter will be thick. Spoon mixture into prepared muffin cups. Muffin cups will be nearly full.
Combine remaining sugar and cinnamon. Sprinkle over tops of muffins. Sprinkle with potato chips. Bake for 15 to 18 minutes or until golden brown and wooden pick inserted in center comes out clean. Makes 12 muffins.