Cranberry Sweet Potato Muffins

This "healthed up" recipe substitutes whole wheat flour for white flour, brown sugar for white sugar, sea salt for salt, skim milk for 2% or whole milk, maple syrup and canola oil for margarine and cinnamon sugar.

1 1/2 cups whole wheat flour
1/4 cup brown sugar
2 t. baking powder
3/4 t. sea salt
1/2 t. ground cinnamon
1/2 t. nutmeg
1 egg
1/2 cup skim milk
1/2 cup cold, cooked, plain mashed sweet potato
1/4 cup pure maple syrup (the real thing)
1/4 cup canola oil
1 cup chopped fresh or frozen cranberries Pecan pieces (optional)

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. In a small bowl, combine egg, milk, sweet potatoes, maple syrup, and canola oil; stir into dry ingredients just until moistened.
Stir in cranberries and pecan halves (if desired).
Fill paper-lined muffin cups half full. Bake at 375 degrees for 18-22 minutes or until muffins test done.
Cool in pan 10 minutes before removing to a wire rack.

Try substituting your Christmas goody recipes like we have done above. It's easy and much healthier!