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Sweet Potato Cranberry Muffin

[Ingredients A]

  • 200g fresh/defrosted cranberries

  • 1tbsp butter

  • 55g caster sugar

  • 1tbsp freshly squeezed orange juice

[Ingredients B]

  • 200g sweet potato

  • Knob of butter

  • 1tsp mixed spice

  • 1/2 grated orange rind

  • 225g plain flour

  • 2tsp baking powder

  • Pinch of salt

  • 85g caster sugar

  • 85g butter

  • 284ml buttermilk

  • 1 lightly beaten large egg

  • Maple syrup


  1. Preheat oven 180degC.

  2. A. Add all ingredients into a medium size shallow baking tin and cook for 6 to 7mins, basting twice until the juices start to run but the fruit remains whole.

  3. Remove from oven, set aside.

  4. B. Peel and slice potatoes and cook them until tender.

  5. Drain well and mash with butter into a smooth puree. Mix in spice and orange rind. Set aside.

  6. Sift dry ingredients into a large mixing bowl.

  7. Slowly melt butter, remove it from heat and let cool slightly.

  8. Mix in buttermilk and egg. Pour over dry ingredients along with potato puree. Fold it in gently until nearly blended, then fold in cranberries.

  9. Fill each muffin case 2/3 full and bake for 25 to 30mins.

  10. Allow to cool and brush the tops generously with maple syrup.

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