I still can't believe that we bought a new house, not even a week ago. Like whoa holy crap!
And with any fantastic and great house that the mr and I would buy, this place needs a fair amount of work (a few walls down, a small addition to the upstairs, and new kitchen and bathrooms to start) But other then the small details of that, this place is a freaking gem. I am more then excited to get to it and start removing, ripping and tearing out the crap to unearth and enhance the beautiful old house to it's glory! Oh man is it going to be a long, fun filled, couple of months ahead of us!
So the day after we closed, we had a bunch of our family and friends come over to check out the place. Me being me, I needed to test out the new kitchen before we completely gut it and like any good hostess, I just had to make sure I had some snacky , good smelling, bakes treat for all the folks coming in and out of the place. So I made muffins. My initial thought was cookies, but I really didn’t want to have to hover over the stove and plus, I had a bunch of sweet potatoes and cranberries that needed using up (sound familiar, this is the muffin for you)
And bonus, the house filled up wit the sweet smell of baking. (That was my plan) and the muffins, they were a hit!
The kitchen!!! Isn’t it so freaking ugly cute fantastic? Check those windows out.
So back to the muffins. I was being practical and premixed up some of the stuff and brought it over to the house.
The stuff. A bowl of all purpose and whole wheat flour along with some salt, baking powder and soda, cinnamon and ginger. And a bowl of wet which has a a bakes sweet potato, oil, and brown sugar. And a cup of almond millk with a bit of vinegar mixed in and a jar of mostly chopped up fresh cranberries
Mix the crap out of the wet until the mixture is mostly smooth. I used a plan old baked sweet potato for this but feel free to use any left over seer potato casserole you have laying around for this, just adjust spices if there are a bunch already in the potato.
Dump the wet mixture into the (already mixed up) dry mixture and mix along with the vinegar- almond milk until everything is just combined (don't over mix the batter!).
Grab cranberries and fold them into batter. Also can totally use up any cranberry situation you might have left over (maybe not the canned jello kind})
Batter into greased muffin tins and into the preheated oven they go.
More kitchen. Check out that dish washer, its pretty awesome. I am not going to keep it, but I don't want to trash it, its too freaking cool. So anyone want a dishwasher? (still work) The fridge is new, but we are going to move it to storage and use it in one of our apartments eventually and get a new fringe. The counters and the cabinets are getting donated and the fake brick background is staying. (HAHA) F no.. That’s coming down like today and unfortunately the super cute flower wallpaper has to come down with it. (I kinda wanted to keep it.. oh well)
And the little window.. so my favorite part. I have never had me a nice kitchen window before.
A side view
The othe side of kitchen, where this amazing stove lives. The stove works, but it’s a little rough. The door is slightly coming off and broiler pan is broken, but other then that, it works fine. I have even though I might try to fix it up and keep it. (the mr is not into that) We will see, but I think we are going to get a new one. (and donate this one).
So kitchen tour is done Back to the muffins.
Once they are all nice and golden brown and a tester comes out clean, these babies are done! Take out of oven and remove from pan and let cool on a rack.
The perfect snack for any occasion
Happy (hopefully relaxing) weekend!
-C
Sweet Potato Cranberry Muffins
makes 12-14
- 1 cup sweet potato puree
- 3/4 cup all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 3/4 cup brown sugar
- 1/3 cup oil
- 1cup almond (or whatever) milk
- 1 tablespoon apple cider vinegar
- 1 cup fresh chopped cranberries
Note.. use any left over sweet potato stuff or cranberry sauces that you might have left over.. just adjust seasonings to taste.
Preheat oven to 350
Start by measuring out your almond milk and adding in the tablespoon of apple cider vinegar. Set aside. In a large bowl whisk together the flours, baking soda and powder, the salt and the cinmoan and ginger. In a separate bowl, mix together the sugar, sweet potato, and the oil until well combined. Dump the wet into the dry and mix together along with the almond milk unit just combined (don't over mix!) Dump in chopped cranberries and fold them in.
Grease a muffin pan and scoop equal amonts of batter into the tin and place into oven. Bake until golden brown and a tester comes clean from a muffin middle.
Remove from oven and let cool on a rack
Eat.