Cranberry Sweet Potato Muffins

This week's recipe is something of an unproven frankenstein. It started as a double loaf bread recipe that I cut down to make a single load, then I decided to change it from pumpkin to sweet potato based on last post's stellar results. Then I change it from bread to muffins. Next, I decided to use dried cranberries and cherries instead of cranberries and walnuts. I also soaked the dried fruit in boiling water to soften them prior to baking. I think it came out well despite bearing no resemblance to what the recipe started off as. Be aware this recipe in its current configuration only yields nine standards sized muffins.


Ingredients

• 1 heaping cup of flour
• 1/2 teaspoon ginger
• 1/2 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 cup sugar
• 1/2 cup sweet potato puree
• 1/2 stick unsalted butter, softened
• 3/4 cup dried cranberries and cherries, softened in boiling water and drained

Directions

1. Preheat oven to 350 and grease a muffin tin (or bread pan)
2. In one bowl combine flour, spices, salt and baking powder.
3. In another bowl cream butter and sugar. Add egg and mix thoroughly. Add sweet potato and mix until combined. Gently stir in dry ingredients, being careful not to over mix. Gently fold in cranberries and cherries.
4. Spoon batter into prepared muffin cups and bake for 15 minutes or until a toothpick comes out clean. Cool on a wire rack.