Sweet Potato Cranberry Muffins

Need a hearty, healthy, vegan breakfast that’s easy to pack on your next camping trip? These scrumptious vegan muffins are so good, you’ll be making these well into the winter.
Need a hearty, healthy, vegan breakfast that’s easy to pack on your next camping trip? These scrumptious vegan muffins are so good, you’ll be making these well into the winter.

Sweet Potato Cranberry Muffins

Makes 12

Ingredients:

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• 1 cup all-purpose flour

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• 1/2 cup whole wheat flour

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• 1 tablespoon baking powder

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• 1/2 teaspoon salt

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• 3/4 teaspoon cinnamon

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• 1/4 cup granulated sugar

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• 1/4 cup packed brown sugar

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• 1/3 cup chopped walnuts

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• 1/2 cup dried cranberries

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• 1 cup soy or almond milk

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• 1/4 cup Smart Balance Cooking Oil

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• Vegan equivalent of 1 egg

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• 1 cup mashed baked sweet potato (about 12 ounces raw)

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• Cinnamon sugar for topping (optional)

Directions:

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1. Preheat oven to 400 degrees F. Spray a 12-cup muffin pan with non-stick spray.

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2. In a large bowl, combine flours, baking powder, salt, cinnamon, and sugars and mix well.

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3. Stir in walnuts and cranberries and make a well in the center of the dry ingredients.

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4. In a small bowl, whisk together milk, oil, egg substitute, and mashed sweet potato.

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5. Add wet ingredients to dry ingredients and mix only until all the ingredients are moistened.

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6. Spoon batter into the prepared muffin pan. If desired, sprinkle cinnamon sugar on top of batter.

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7. Bake for 20 minutes or until muffins are lightly browned on top

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8. Remove from pan to a wire rack. Serve warm or at room temperature.

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