Whole Wheat Sweet Potato Cranberry Muffins
On Thanksgiving, I baked up a batch of The Lean Green Bean’s “Cranberry Sweet Potato Cottage Cheese Muffins” for my family. I didn’t tell anybody what was in them. I just put them on the table and let nature take its course.
The result? Even my grandma, the Queen of Only Eating Highly Sweetened Desserts, ate one and liked it. You don’t know my grandma as well as I do, but I’m telling you right now, the fact that this woman ate one of these and liked it is almost equivalent to the world coming to a crashing end.
We’re talking about someone who eats cake for breakfast, lunch, and dinner and who will only drink coffee sweetened by at least five packets of Sweet N’ Low. If she had known they were made with cottage cheese, she would have scrunched up her face, said, “Ewwww,” and then thrown the muffin at my face. I mean, I guess it helped that sweet potatoes and cranberries are inherently sweet, so the muffin tasted more like a dessert to her than anything else. But that’s besides the point because they’re actually something healthy, with nutrients. Having known that alone would probably would have completely deterred her from trying one!
Alright so, the point is that these muffins are good. So good, that when Thanksgiving was over and I returned to Manhattan, I needed to make another batch. No, not wanted to. Needed to. Only, I didn’t have any cottage cheese.
Well, when it comes to cooking and a lack of ingredients, I’m never the one to run out to the store and to grab that one thing I’m missing. No. I’m the one who improvises. And that’s what I did. I made a new batch of these beloved sweet potato muffins sans cottage cheese.
The result? A nutritious baked good that plays the part of a healthy on-the-go snack or that can be paired perfectly with almost any lunch or dinner. I haven’t had the chance to let my grandma taste test them yet, but I’m willing to bet she’d like them even more this time around.
2 Flax eggs (2 T ground flaxseed + 3 T water, let chill in fridge for 15 minutes)
2 T coconut oil
1/4 C brown sugar
1 tsp. vanilla extract
1/4 C unsweetened, vanilla almond milk
1/4 C plain, non-fat yogurt
1 sweet potato, boiled or baked and mashed
1 tsp. baking powder
1 C dried cranberries
1 C whole wheat flour
1. Preheat your oven to 350 F and set aside a greased muffin tin.
2. In a small bowl, combine the ground flax seed and water to create your flax eggs. Set aside in the refrigerator for 15 minutes.
3. In a large mixing bowl, stir together the next six ingredients. When the flax eggs have set and are ready stir them into the mixture.
4. In a separate bowl, mix together the flour and baking powder. Slowly add the flour mixture to the wet ingredients, stirring continually until a dough forms.
5. Fold in the cranberries.
6. Using a spoon, scoop the dough into the greased muffin tin, filling each muffin slot about 3/4 of the way. (Dough will yield about 10 medium sized muffins.)
7. Bake for about 30 minutes.
8. Remove and let cool for an additional 5 minutes before removing from muffin pan.
- Side Dishes, Other