Sweet Potato Cranberry Muffins
1/2 cup - Butter, softened
1/3 cup - Light brown sugar
4 - Eggs, separated
2 cups - Sweet potato (preferably yams), cooked, peeled & mashed
3 cups - Flour
1 1/2 teaspoon - Salt
2 tablespoon - Baking powder
2 teaspoon - Cinnamon
1 teaspoon - Ginger
1/2 teaspoon - Nutmeg
1 cup - Walnuts, hazelnuts or pecans, chopped
1 cup - Cranberries, cut in half
1/2 cup + 3 tablespoon - Milk
In large bowl, cream butter with brown sugar until fluffy.
Beat in egg yolks, one at a time.
Scrape sides of bowl and add sweet potato.
In a separate bowl, sift together flour, salt, baking powder, cinnamon, ginger and nutmeg.
Add nuts to dry ingredients.
Beat egg whites until stiff.
Add dry ingredients to sweet potato mixture alternately with milk, beginning and ending with dry ingredients.
Fold in cranberries and egg whites.
Spoon into greased muffin tins and bake at 375 degrees for 35 minutes or until tester comes out clean.
Makes approximately 15 muffins.