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

Ingredients

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)

Directions

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!