Howie’s House Recipes: Leftover Cranberry Sauce Muffins and Creamy Sweet Potato Soup

    Leftover Cranberry Sauce Muffins  yield: 12 MUFFINS   1cup all-purpose flour ½ cup whole wheat flour 1 cup + 3 tablespoons rolled oats (reserve the 3 tablespoons for the tops) 1/2 cup brown sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 1/2 cups leftover cranberry sauce […]

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Leftover Cranberry Sauce Muffins

 yield: 12 MUFFINS

 

1cup all-purpose flour

½ cup whole wheat flour

1 cup + 3 tablespoons rolled oats (reserve the 3 tablespoons for the tops)

1/2 cup brown sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 1/2 cups leftover cranberry sauce

1/2 cup milk

1/3 cup vegetable oil

1 egg

 

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Grease a 12-cup standard-size muffin tin (or add liners).
  3. In a large bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, baking soda and cinnamon.
  4. In a medium bowl, whisk together the cranberry sauce, milk, vegetable oil and egg.
  5. Pour the wet ingredients into the dry ingredients and stir just until blended.
  6. Divide the batter between the 12 muffin cups – about 3/4 to all the way full.
  7. Sprinkle with the three tablespoons oats.
  8. Bake for 20 minutes or until tops spring back when you touch them and a toothpick inserted into the middle comes out dry.
  9. Let cool for about five minutes. Serve.

 

Adapted from Serious Eats

Creamy Sweet Potato Soup

Yields: 6-8 servings

 

4 large sweet potatoes, baked , peeled and mashed

1 cup chopped onion

2-4 cloves of garlic, coarsely chopped

1 tablespoon fresh grated ginger root

Olive oil for sautéing

4 cups of vegetable stock

1 ½ teaspoons salt

1 ½ teaspoons pepper

2 teaspoon ground cinnamon

2 teaspoon ground nutmeg

1 teaspoon ground cumin

1 cup coconut milk (Trader Joe’s light coconut milk is very good)

 

  1. Sautee onion and garlic in olive oil until tender (approx. 10 min.)
  2. Add fresh ginger and saute 3 minutes longer.
  3. Add mashed sweet potato, vegetable stock, salt, pepper, cinnamon, nutmeg and cumin.
  4. Cook an additional 15 minutes.
  5. Puree in batches in a blender careful to securely hold towel over lid (hot liquids tend to blow the top off a blender).
  6. Alternately, puree using an immersion blender, if available.
  7. If you like a smoother soup, pass the soup through a mesh sieve to separate out any remaining solids.
  8. Place all soup back in pot and slowly stir in coconut milk. Heat through and serve.

 

 For more information, please visit 

www.morethymeforyou.com

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