One of my favourite things to make when the baking urge arises is muffins. Not only are they super easy to make and more forgiving in regards to ingredient ratios than other baked goods, but the flavour combinations are endless. You can make sweet or savoury, breakfast or dessert like. They are like a blank canvas just waiting for your creativity.
Like most of the muffin recipes I come up with, these started out as one idea, and morphed into another as I searched through my cookbooks, and took inventory of what was in my cupboards. I wanted to make a hearty, flavourful muffin that would be good for breakfast or an afternoon snack. I kept thinking about a carrot-apple combination, until I opened this cookbook – Simply Great Food by the Dietitians of Canada.
As I flipped through the baked goods section, one recipe caught my eye.
Sweet potato muffins? I was intrigued. I figured they would be like a pumpkin muffin, where you have to precook and then mash the potatoes before adding them. But no – in this recipe, you simply grate the sweet potato…much like I had planned on doing with the carrots I was going to use. Can you see where I’m going here?
Soon enough I had drafted a recipe that would feature sweet potato, gala apple, dried cranberries, Greek yogurt, oats, and whole wheat flour. I wasn’t quite sure how they were going to turn out – the flavour combination sounded good in my head, but you just never know if it’s going to pan out in the end. Turns out I had nothing to fear.
These muffins were awesome. Super moist, naturally sweet, speckled with flecks of orange and red, and most importantly – packed full of flavour. Everyone in my family enjoyed them. As my mom said – “This recipe is a keeper.”
Sweet Potato Cran-Apple Muffins
makes 12 large muffins
- 1 1/2 cup whole wheat flour
- 1 cup oats
- 1/4 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup dried cranberries
- 2/3 cup milk (I used 1%)
- 2/3 cup non-fat Greek yogurt
- 1 egg
- 1/4 cup olive oil
- 1 tsp vanilla
- 1 small sweet potato, peeled and grated
- 1 crisp red apple (gala, ambrosia, etc), chopped
1. Preheat oven to 400 degrees F. Lightly grease a muffin pan, or use paper liners.
2. In a large bowl, combine flour, oats, brown sugar, baking powder, baking soda, cinnamon, salt, and dried cranberries. Stir to combine.
3. In a medium bowl, combined milk, yogurt, egg, olive oil, and vanilla. Stir to combine well.
4. Stir sweet potato and apples into wet mixture until just combined.
5. Add the wet ingredients to the dry ingredients, and mix until just combined. It’s okay if there are a few lumps.
6. Evenly portion out the batter between the 12 muffin cups. Bake for 18 – 20 min, or until a toothpick inserted in the centre comes out clean.
7. Allow muffins to cool 10 min in the pan before removing to a cooling rack – they can be a little delicate while still hot.
Note: Depending on the size of your sweet potato and apple, you may get smaller or larger muffins. These would be great with some nuts added in instead of the cranberries if you’d like. And as they are very moist, I recommend storing them in the fridge to avoid spoiling.
If it’s not too hot to bake where you are, give these muffins a go. Fruit, veggies, and whole grains all packed into a delicious muffin – you can’t go wrong!