Okay, I think I’ve bitten off more than I can chew this week. I know I owe you guys some recipes from our Thanksgiving meal. I started an online class on Monday that is offered through an awesome site called Coursera. Have you heard about it? It offers free online courses from top universities. For example, I’m taking the Think Again: How to Reason and Argue class, which is taught by two professors especially for Coursera students — one professor is from Duke University and the other from University of North Caroline Chapel Hill. My husband is taking the Intro to Astronomy course, which is also taught by a professor from Duke University.
Anyway, there are tons of courses available if you’re into continuing education — especially free continuing education. (I promise I’m not getting paid by Coursera — I’m just a nerd when it comes to these things.) But as fun as the class has been, it’s thrown a wrench into my blogging schedule, which was already sporadic at best.
In the meantime, I thought I’d share a recipe that I adapted from “Big Vegan” for sweet potato muffins. The recipe is perfect for any sweet potatoes that you didn’t use from Thanksgiving. These little guys are hearty and delicious — the perfect breakfast for a cool fall morning.
Sweet Potato Muffins with Dried Cranberries and Walnuts
Vegetable oil spray
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegan sugar
1 1/4 cups peeled, cooked and mashed sweet potatoes
12 tablespoons unsweetened rice milk (soy or almond will do)
1/2 canola oil
2 tablespoons ground flax seeds
1 cup dried cranberries
1/4 chopped walnuts
Preheat oven to 375 degrees.
Combine flours, cinnamon, baking soda and salt into a large bowl.
In a food processor or blender, combine sugar, sweet potatoes, milk, oil and ground flax seeds and blend until smooth and creamy. Add to your flour mixture and combine, being careful not to overmix. Add the cranberries and fold them into the batter.
Fill your muffin liners to the top and top with the chopped walnuts. Spray the tops lightly with the vegetable spray so that the walnuts do not burn.
Bake for 30 to 35 minutes (my oven runs hot), or until a toothpick comes out clean.