Now this is a breakfast you can feel good about eating.
Sure, sweet potatoes & cranberries sound like great sides at Thanksgiving dinner but for breakfast?? All I can say is, but of course! This might sound like a shock to you but if I had to choose between a sweet muffin or a savory muffin, I’d totally pick the savory option. I guess there is something about breakfast, or maybe it’s the Motherly guilt of being told to eat a healthy breakfast everyday, that encourages me to start off my day right.
Sweet potatoes are great for vitamin C, which we need this time of year to help ward off cold and flu viruses. In disease-fighting antioxidants, cranberries outrank nearly every fruit and vegetable. So as you can see, this recipe is out to a great start!
To keep this recipe heart healthy, I used Mazola Corn oil instead of an everyday vegetable oil. Did you know corn oil has more cholesterol-blocking plant sterols than any other cooking oil – four times as many as olive oil AND 40 percent more than canola oil? We’re all trying to eat better, and one of the best ways to do that is to use ingredients that help our bodies.
If you’re looking for more heart healthy recipes & tips using Mazola Corn Oil, head over to their Facebook page and become a fan. Click on the icon below and you’ll be directed to their page.
Start off your weekend on the healthy foot and give these muffins a try. You’ll be happy to know you’re keeping flu bugs away, rocking awesome skin from all of those antioxidants and doing your heart a favor by using Mazola Corn Oil.
- 1 cup leftover mashed sweet potatoes (or yams)
- 2 large eggs
- 1/2 cup sugar
- 1/4 cup Mazola Corn oil
- 1/4 cup water
- 1 teaspoon finely grated orange zest, or to taste
- 1 tablespoon vanilla extract
- 1/2 cup wheat flour
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup leftover cranberry sauce
- 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. Gently stir in cranberry sauce.
- 4. 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.
- 5. Cool in pan on a rack 5 minutes, then turn muffins out onto rack to cool completely.