Thanksgiving Muffins
Ingredients
- Servings: 6
- 1/2 cup sweetened dried cranberries (such as craisins®)
- 1 cup hot water, or as needed
- 1 cup whole wheat flour
- 1 cup white sugar
- 1/2 cup oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 (15 ounce) can sweet potatoes, undrained
- 3 eggs
- 1/4 cup coconut oil
- 1/2 cup chopped pecans
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 50 mins
- preheat oven to 350 degrees f (175 degrees c). grease 6 jumbo muffin cups or line with paper liners.
- soak dried cranberries in a bowl of hot water until plump, about 10 minutes; drain.
- combine whole wheat flour, white sugar, oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. beat sweet potatoes, eggs, and coconut oil together in a separate bowl until smooth; stir into flour mixture until batter is smooth. fold plump sweetened cranberries and pecans into batter; spoon into prepared muffin cups.
- bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.
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