Serves: 12 muffins
 
Ingredients
  • 1 cup buttermilk (or 1 cup milk + 1 teaspoon lemon juice)
  • 1 large egg
  • 4 tablespoons butter, melted
  • 1½ teaspoons vanilla
  • 1¼ cups grated sweet potato (raw, peeled sweet potato)
  • ⅓ cup dried cranberries
  • ⅓ cup granulated sugar
  • ¾ cup whole wheat pastry flour
  • ¾ cup rolled oats
  • ⅓ cup all-purpose flour
  • ½ cup almond meal
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
Instructions
  1. Heat oven to 350°F.
  2. In a medium mixing bowl, combine the buttermilk, egg, butter, vanilla, sweet potato, cranberries and sugar until well-combined.
  3. In a second bowl, combine the whole wheat pastry flour, oats, all-purpose flour, almond meal, cinnamon, baking powder, baking soda and salt. Add dry ingredients to wet ingredients and stir until combined.
  4. Line 12 muffin cups with paper liners or grease with nonstick cooking spray. Scoop batter by ¼ cupfuls into muffin cups. Bake 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool on wire cooling rack. Serve at room temperature.
Recipe by Espresso and Cream at http://espressoandcream.com/2016/03/sweet-potato-and-cranberry-muffins.html