January 28, 2010

Confessions of a Muffin Addict

Snacks Bake
20 comments

Yep… totally made muffins yesterday after work. You saw it coming 😉 It had been, what, like two weeks since I’d made any?!

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Mmmmmmmmmmmmmmmmmmmmmmmmmmm…

I was feeling creative 🙂 These are not only delicious, but also healthy (no butter or oil and packed with nutrition from the whole wheat flour, flax, sweet potato, etc!)

Sweet Potato Cranberry Coconut Muffins (!!)

(makes 12 muffins)

Ingredients:

Dry:

  • 1.5 C whole wheat pastry flour
  • 1/2 C brown sugar
  • 1/4 C finely ground flax
  • 1 Tbsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Wet:

  • 1 C canned pureed sweet potato
  • 1/2 C dried cranberries
  • 1/4 C nonfat plain Greek yogurt
  • 1/4 C skim milk
  • 1/4 C unsweetened applesauce
  • 1/4 C unsweetened coconut
  • 2 eggs

Instructions:

Preheat oven to 350.

In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish.

Spoon the mixture into a cooking-sprayed or nonstick muffin tin. Add some extra unsweetened coconut on top of the muffins 🙂

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Pop them in the oven for about 25 minutes and voila!

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YUM!!!!!!!!!!!! So delicious. Nice and soft and not too sweet 🙂 I freaking love muffins. This was a great flavor combination, too! Cranberry + coconut + sweet potato = heaven. Who knew??

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I tried one immediately, of course 🙂 Love how the coconut on top got all toasty!

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ENJOY! 🙂

I’m off to do some homework and then hit up my favorite PiYo (pilates/yoga mix) class at the gym before heading off to Anatomy & Physiology lab! I’ll be back tomorrow with some new strength moves… get pumped! (literally, heh)

 

**Don’t forget to enter my Progresso gift pack contest!! 🙂

- anne

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20 comments
  • I love the coconut on the muffins!! They look absolutely delicious. I want to make some with sweet potato!
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  • I love anything bread-like (muffins, bread, etc!) Sweet potato and cranberry - what a great combo. Thanks for posting the recipe!
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  • What an interesting combo. If you say it's good, I'll take your word for it!
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  • What an awesome idea! Very creative baking. I am a sweet potato fiend, and I love how whole wheat makes anything seem guilt-free. I'll definitely be making these!
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  • I haven't made muffins in awhile. I think I better try these this weekend! Love them!
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  • Mmmm those sound and look delicious
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  • Ohhhhhhh Girl!!!!!! These muffins are just about the best thing I have seen all week. Digin' the sweet potato! I often forget about this because its overpowered by pumpkin, but I need to reintroduce this because it's pretty fantastic.
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  • OMG, indeed! They look awesome. And we look fwd to the fitness items tomorrow!
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  • Hi Anne, with all the snow we are getting in the MidAtlantic I am snowed in and decided to try your muffins. They are wonderful!!! I made a few little adjustments with canned pumpkin (because that is what I have and there are 12in of snow out) and Trader Joe's Vanana yogurt. I am definately going to share these :) Thanks!!
    Yay, I am so glad you liked them!! I love cooking when snowed in :) -Anne
    Reply
  • Anne, just wanted to tell you that I made these muffins this afternoon and they are absolutely amazingly delicious. Going in the recipe book for good! Thank you so much.
    Yay!! I'm glad you liked them! :) -Anne
    Reply
  • Hi Anne! I'm thinking of making these amazing muffins for a friend this week but was wondering, is it okay if I use whole wheat flour instead of whole wheat pastry? I wasn't sure if it would make a big difference or not. Thanks for your time and as always thanks for sharing your fannetastic recipes
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    • Hi Kathleen! I'm glad you asked, because using regular whole wheat flour would definitely have made a big difference. Whole wheat pastry flour is much lighter and fluffier than regular whole wheat flour, so you can get away with making a recipe 100% whole wheat without it being too dense or gummy, like the recipe would have been had you used entirely regular whole wheat flour. If you can't find whole wheat pastry flour, you can use half white flour and half regular whole wheat flour in the recipe. That will create about the same texture! Enjoy!
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  • Wow I am really glad I asked! That's great to know. Thanks a bunch for explaining!
    Reply