Well, I wrote about intending to bake them for New Year’s Day.
And these Sweet Potato Cranberry Muffins with a shot of bourbon were a resounding success, so I’ll share the recipe:
- 3 Cups Unbleached White Flour
- 1 Teaspoon Himalayan Pink Salt
- 1 Tablespoon Baking Powder
- 3/4 Teaspoon Cinnamon
- 1/2 Teaspoon Nutmeg
- 1 Cup Maple Sugar
- 2 Packed Tablespoons Orange Zest
- 3/4 Cup Sweet Potato Puree
- 1/2 Cup Almond Oil
- 2 Eggs (at room temperature)
- 2/3 Cup Half-and-Half
- 1 Shot of Bourbon (roughly 1 ounce)
- 1 Cup Cranberry Sauce
- 1/2 Cup Fresh or Frozen Cranberries
Recipe makes 12 hearty muffins.
Step 1: Heat oven to 400 degrees. Line muffin tin with paper liners, because these are moist and dense little confections.
Step 2: In a large mixing bowl, whisk together flour, salt, baking powder, cinnamon and nutmeg.
Step 3: Zest two medium oranges (or as many oranges as it takes to yield 2 packed tablespoons) in a small bowl. Rub the zest together with the maple sugar, using your hands to mix thoroughly. Whisk mixture into dry ingredients.
Step 4: In a medium mixing bowl, whisk together the sweet potato puree, almond oil, eggs, half-and-half and bourbon. Pour slowly into the flour mixture, using a wooden spoon to stir. The batter will be thick and rather sticky, so just stir as steadily as possible.
Step 5: Fill each muffin cup about 1/3 full. (I found that 2 cutlery spoons worked well for this delicate operation!) Place a liberal tablespoon of cranberry sauce on top of the muffin batter. Top muffins evenly with remaining batter. (Again, this is sticky work and I found the 2 cutlery spoons to be most effective.) Once each muffin is covered, go back and hand-place several whole cranberries on top. Lightly press each one into the batter.
Step 6: I bake at 5000 feet and use a cake tester to determine if the muffins are finished. These required 20 – 22 minutes. For lower altitudes, I would recommend checking at 15 – 17 minutes. When tester, or toothpick, comes out clean, remove pan from oven. Carefully remove muffins and place on a cooling rack.
They store well for several days on a cake platter beneath a glass dome, if you can resist that long.