Cranberry Sweet Potato Muffins

I cut this recipe out of a magazine years ago but just finally tried it last week. I didn't have high hopes because I can't even remember which magazine and you just never know. But these were so yummy! Perfectly risen, perfect texture and delicious taste! This is a new fall favorite around my house!

1 1/2 cup flour

1/2 cup sugar (i used brown sugar)

2 tsp baking powder

3/4 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1 egg

1/2 cup milk

1/2 cup cold mashed sweet potatoes (i opened a can of sweet potatoes and mashed them with a fork, paige ate the rest for dinner)

1/4 cup melted butter

1 cup chopped fresh or frozen cranberries (i used craisins)

Cinnamon-Sugar

In a bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine egg, milk, sweet potatoes and butter; stir into dry ingredients just until moistened. Stir in cranberries.

Fill greased or paper-lined muffin cups half full. Sprinkle with cinnamon-sugar. Bake at 375 (i did it at 350) for 18-22 min. (i always error on the under-done side) or until toothpick comes out clean. Cool for a few minutes.