No question, these muffins are the best way to use up leftover sweet potatoes and fresh cranberries. Canned sweet potato puree may be used instead of the mashed sweet potato.
Ingredients:
1½ cups
whole wheat pastry flour
2 tsp
baking powder
1 tsp
baking soda
¼ tsp
salt
¾ cup
raw sugar
1 cup
mashed sweet potato
¾ cup
unsweetened applesauce
¼ cup
non-dairy milk
½ cup
cranberries, fresh
1 tsp
cinnamon (optional)
Instructions:
Preheat oven to 350F. Grease muffin pan or lightly spray paper liners to prevent sticking and set aside. Whisk flour, baking powder, baking soda and salt together. Whisk in sugar. Add sweet potato, applesauce and cranberries into the middle. Using a spatula, mix about 12 strokes. Add non-dairy milk and cranberries and stir until wet and incorporated. Transfer mixture to muffin pan and fill 3/4 full. Bake 15-25 minutes, or insert a tooth pick to test (cooktime will vary depending on moisture of the potatoes and size of the cranberries). Allow muffins to cool in pan 3 minutes then transfer to wire rack and allow them to fully cool.
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