1 c. flour

1 t. baking soda

1 t. baking powder

pinch salt

1 c. sweet potato casserole, with topping

½ c. oil

½ c milk

½ c. sugar

1 egg

½ c. dried cranberries

2 drops extracts or emulsions (almond, coconut, orange)

Preheat oven to 350°F.

Whisk together dry ingredients.

Stir in sweet potato casserole, oil, milk, and slightly beaten egg.

Fold in cranberries.

Pour into papered muffin cups.

Bake 20-25 minutes until set.

Serve warm.