Yamberry Muffins

Name: Yamberry Muffins
Ingredients: 1 cup leftover mashed sweet potatoes (or yams); 2 large eggs; 1/2 cup sugar; 1/4 cup vegetable oil; 1/4 cup water; 1 teaspoon finely grated orange zest (to taste); 1 tablespoon vanilla extract; 1/2 cup wheat flour; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons kosher salt (or 3/4 teaspoon table salt); 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1 cup leftover cranberry sauce

13 ingredients

6 steps

Ingredients

1 cup leftover mashed sweet potatoes (or yams)
2 large eggs
1/2 cup sugar
1/4 cup vegetable oil
1/4 cup water
1 teaspoon finely grated orange zest (to taste)
1 tablespoon vanilla extract
1/2 cup wheat flour
1 1/2 cups all-purpose flour
1 1/2 teaspoons kosher salt (or 3/4 teaspoon table salt)
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup leftover cranberry sauce

Directions

1

Heat the oven to 350 degrees and grease a 12-cup muffin pan.
2

In a large bowl, mix together potatoes, eggs, sugar, oil, water, zest, and vanilla with a wooden spoon.
3

In another bowl, whisk together flours, salt, baking powder, and baking soda, then add to the sweet potato mixture and stir until just combined.
4

Gently stir in cranberry sauce.
5

Spoon batter into the muffin cups and bake until muffins are browned and the tops spring back when you press them lightly with your fingertip, about 30 minutes.
6

Cool in pan on a rack 5 minutes, then turn muffins out onto rack to cool completely.