Organic Purple Sweet Potato & Cranberry Muffin by Vivi Yong

Ingredients:
Unsalted butter 50g
Organic Cane sugar 60g (can replace with banana for baby recipe)
One egg
One egg yolk
Low protein flour 110g
Natural baking powder 2/3 tsp
UHT cream 60g (replace with fresh milk/FM/BM for baby recipe)
Salt 1g
Sweet potato 100g +/-
Organic dried cranberry 1 cup +/-

Method:
1. Steam and mash sweet potato. Before this, standby some and cut in small cube for decoration purpose.
2. Mix together the melted unsalted butter and sugar. Mix well.
3. In another bowl, beat the egg and egg yolk. Then slowly add into the butter and sugar mixture. Use the egg beater mix well.
4. Sift the low protein flour and baking powder. Then add into the mixture. Use spatula to mix well.
5. Add in the UHT cream/ milk and salt, mix well.
6. Add in the mashed sweet potato, mix well with spatula. Lastly add in the cranberry.
7. Put into muffin cup. Decorate with the small cube sweet potato.
8. Pre-heat oven at 170 C, bake for 25-30 min.