Thursday, July 3, 2014

Red, White and Blue Sweet Potato Muffins Using Princella Sweet Potatoes


1 1/2 cups All-purpose flour 
1/2 cup Sugar 
2 tsp. Baking powder 
3/4 tsp. Salt 
1/2 tsp. Cinnamon 
1/2 tsp. Nutmeg 
1/2 15 oz. can Princella or Sugary Sam Cut Sweet Potatoes, drained and mashed 
1/2 cup Milk 
1/4 cup Butter or margarine, melted 
1 Egg, lightly beaten 
1 cup Blueberries, fresh or thawed frozen
1 cup Cranberries, fresh or thawed frozen (optional)


Preheat oven to 375°F. Lightly grease twelve 2 1/2-inch muffin cups; set aside. Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in large bowl and stir until blended. Add sweet potatoes, milk, butter and egg. Stir until just moistened. Stir in blueberries. Spoon into prepared muffin cups, filling two-thirds full. Sprinkle with additional sugar and cinnamon. Bake 15 to 20 minutes until toothpick inserted in muffins comes out clean. Remove from muffin cups and cool on wire racks 5 minutes.

I used Cherries for my red and they came out fine and they taste very yummy!


  1. These look very tasty and perfect for the 4th of July.

  2. I love the patriotic cupcake holders. Love sweet potatoes too and great way to make them more healthy.