Recipes

Cranberry Sweet Potato Muffins

Written on December 01, 2005

This "healthed up" recipe substitutes whole wheat flour for white flour, brown sugar for white sugar, sea salt for salt, skim milk for 2% or whole milk, maple syrup and canola oil for margarine and cinnamon sugar.

1 1/2 cups whole wheat flour
1/4 cup brown sugar
2 t. baking powder
3/4 t. sea salt
1/2 t. ground cinnamon
1/2 t. nutmeg
1 egg
1/2 cup skim milk
1/2 cup cold, cooked, plain mashed sweet potato
1/4 cup pure maple syrup (the real thing)
1/4 cup canola oil
1 cup chopped fresh or frozen cranberries Pecan pieces (optional)

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. In a small bowl, combine egg, milk, sweet potatoes, maple syrup, and canola oil; stir into dry ingredients just until moistened.
Stir in cranberries and pecan halves (if desired).
Fill paper-lined muffin cups half full. Bake at 375 degrees for 18-22 minutes or until muffins test done.
Cool in pan 10 minutes before removing to a wire rack.

Try substituting your Christmas goody recipes like we have done above. It's easy and much healthier!