Friday, February 05, 2010

Cranberry, Apple and Yam Muffins

Cranberry, Apple and Yam Muffins


I tried these today.  Pretty good but I had a few problems with the final product.  I'd love to perfect them.  Any experienced bakers want to suggest how I could improve them?  I based my recipe on a universal muffin recipe.  They weren't sweet enough (probably need to increase the maple syrup), they were too salty (so I'll decrease the salt a bit), they weren't moist enough (not sure what to do?).  They stuck to the muffin tin liners pretty bad.  I wondered if the soymilk versus real milk had something to do with this.

Here’s my recipe for 24 muffins

Combine dry ingredients in a large bowl
4 c flour (I used white flour but wished I had whole wheat on hand)
4 t baking powder
½ t salt
½ c dried cranberries
2 t pumpkin pie spice

Combine wet ingredients in a medium bowl
2 c soymilk
¼ vegetable oil
2 eggs
1/3 c maple syrup
1 apple, peeled, cored, diced, and steamed
½ large jewel yam, peeled, diced, and steamed (I wasn’t sure if the yam and apple would cook inside the muffin very well so I steamed them first, made about 2 cups all together)

Add wet to dry and mix just enough to combine but don’t overmix.  Fill muffin tin cups with rounded ¼ cupfuls.   Bake at 400 for 20 minutes.

3 comments:

Bottger Family said...

I tried your oatmeal recipe this morning minus the yams since mine were rotten. Elsa & I enjoyed it! Thanks for the healthy idea.

Jennifer said...

That's awesome Angela! It would be good with pumpkin or acorn squash or sweet potatoes too.

Kathryn said...

Maybe add some yogurt or applesauce to moisten them a bit. As for the sticking I would try silicone muffin liners, they work like a dream and clean up is a cinch. These sound delish!