Yamberry Muffins

If you've mashed your sweet potatoes with, say, bacon and chipotles, skip this recipe (and invite me over). But sweet potatoes made with butter, maple syrup, or even marshmallows will work beautifully in this, as will any type of sweet cranberry sauce. Note. Sweet potatoes are a good source of vitamin C, which has anti-inflammatory properties. Studies have shown that young children with asthma experience significantly less wheezing when they eat fruits rich in vitamin C.

• Ready In: 45 mins
• Yields: 12 muffins

Ingredients

• 1  cup  leftover mashed sweet potatoes (or yams)
• 2  large eggs
• 1⁄2 cup sugar
• 1⁄4 cup  vegetable oil
• 1⁄4 cup water
• 1  teaspoon  finely grated orange zest (to taste)
• 1  tablespoon vanilla extract
• 1⁄2 cup wheat flour
• 1 1⁄2 cups all-purpose flour
• 1 1⁄2 teaspoons kosher salt (or 3/4 teaspoon table salt)
• 2  teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1  cup  leftover cranberry sauce

Directions

1. Heat the oven to 350 degrees and grease a 12-cup muffin pan.
2. In a large bowl, mix together potatoes, eggs, sugar, oil, water, zest, and vanilla with a wooden spoon.
3. In another bowl, whisk together flours, salt, baking powder, and baking soda, then add to the sweet potato mixture and stir until just combined.
4. Gently stir in cranberry sauce.
5. Spoon batter into the muffin cups and bake until muffins are browned and the tops spring back when you press them lightly with your fingertip, about 30 minutes.
6. Cool in pan on a rack 5 minutes, then turn muffins out onto rack to cool completely.