Friday, November 18, 2011

Cranberry and Sweet Potato Bran Muffins

Cranberry and Sweet Potato Bran Muffins

These muffins are so delicious and the combination of Cranberries and Sweet potatoes is perfect for the Thanksgiving holiday.  There is a good amount of bran without tasting too "brany" (which in my opinion is a problem with many bran muffins out there).

                                                                                                          Printable Recipe
1 cup bran flakes
1/2 cup milk
3/4 cup sweet potatoes (already cooked, peeled and mashed)
1 egg
1/2 cup sugar
1/3 cup melted butter (cooled to warm)
1/4 teaspoon salt (if you are using salted butter then omit this salt)
1 1/2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
dash of ground cloves
1/4 teaspoon baking soda
1/2 cup dried cranberries

The dough is mixed and ready to be placed in a muffin tin

1.  In a large bowl - stir the milk, bran flakes and sweet potatoes together and allow the bran flakes to soften for about 10 minutes.
2.  Mix the melted butter, sugar and egg with a whisk.
3.  With a wooden spoon - stir the sweet potato/bran/milk mixture together with the egg/butter/sugar mixture.
3.  Now, with a wooden spoon, mix the remaining ingredients (except for the dried cranberries) - stir just until the flour has been mixed in.
4.  Add the dried cranberries and stir - the dough should look like the picture above.

5.  Spray the muffin tin (or if you prefer - use paper muffin liners).  With 2 large tablespoons - drop the dough in the muffin tin - see picture above (this recipe makes a perfect amount for a 12 count regular sized muffin tin) .
6.  Bake in a preheated 375 degree oven for 20 to 25 minutes (or until a toothpick inserted comes out clean).

Allow to cool and ENJOY!

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