Yamberry Muffins

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

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

Recipe

• heat the oven to 350 degrees and grease a 12-cup muffin pan.
• in a large bowl, mix together potatoes, eggs, sugar, oil, water, zest, and vanilla with a wooden spoon.
• in another bowl, whisk together flours, salt, baking powder, and baking soda, then add to the sweet potato mixture and stir until just combined.
• gently stir in cranberry sauce.
• 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.
• cool in pan on a rack 5 minutes, then turn muffins out onto rack to cool completely.