Cranberry root muffins
These are a really good side with a green juice for lunch or a not-so-sweet brunch muffin. Oh and these are nut free too unless you count coconut as a nut. Which of course you have every right to do.
Here is how you make them.
This is how big I get my sweet potatoes for this recipe. I grate it in my food processor, but hand grating works too of course.
Then I mix all the ingredients together with a spoon. Nothing fancy.
I use silicone liners in my muffin tin and use a spoon to divide the dough into 8 muffins. Then I bake them in the oven.
Cranberry Root Muffins
2 cups shredded orange or white sweet potato - about 1 medium to small root.
1/2 cup of shredded coconut
3/4 cup dried cranberries (I get the ones that are sweetened with apple at my local health food store)
3 tsp cinnamon for its anti inflammatory properties.
2 tbsp husk
Mix and add to about 8 muffin forms. Bake at 375 F for about 30-35min
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I am a Danish American decorating life in Seattle. I love all things design and I love coming up with or simply documenting the dishes we eat so that I can go here for inspiration.
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