Easiest Way to Make Thanksgiving Leftover Sandwich

Thanksgiving Muffins

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Recipe Summary Thanksgiving Muffins

Made with sweet potatoes, dried cranberries, and pecans, these taste like they should be on a holiday table!

Ingredients | Thanksgiving Leftover Sandwich

½ cup sweetened dried cranberries (such as Craisins®)

1 cup hot water, or as needed

1 cup whole wheat flour

1 cup white sugar

½ cup oat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 (15 ounce) can sweet potatoes, undrained

3 eggs

¼ cup coconut oil

½ cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease 6 jumbo muffin cups or line with paper liners.

Soak dried cranberries in a bowl of hot water until plump, about 10 minutes; drain.

Combine whole wheat flour, white sugar, oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Beat sweet potatoes, eggs, and coconut oil together in a separate bowl until smooth; stir into flour mixture until batter is smooth. Fold plump sweetened cranberries and pecans into batter; spoon into prepared muffin cups.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

Info | Thanksgiving Leftover Sandwich

prep: 15 mins cook: 25 mins additional: 10 mins total: 50 mins Servings: 6 Yield: 6 servings

TAG : Thanksgiving Muffins

Bread, Quick Bread Recipes, Muffin Recipes, Whole Wheat Muffin Recipes,