How to Make Sweet Potato Cranberry Muffins

This is the mack daddy of muffins at our bakery. For the first few months it was the only muffin we made, and now if we try to skip a day there’s a serious outcry from our morning-weary, muffin-loving customers. The combination of sweet potato, cinnamon, and dried tart cranberries is not only delicious but also beautiful. We chose sweet potato as an egg substitute because it has excellent binding properties and a high moisture content, keeping these muffins moist and tender. As an added bonus, it’s high in vitamins B6, C, and D, as well as in iron and stress-busting magnesium. What a great way to start your day!