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| Thanksgiving Muffins |
"Made with sweet potatoes, dried cranberries, and pecans, these taste like they should be on a holiday table!"
Ingredients :
- 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
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 50M |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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