American Cranberry-Walnut Sweet Potato Muffins
On a crisp New England morning, the Geedel Vegetable Processor helps create autumn muffins in 25 minutes—shredding sweet potato, drying cranberries, and blending smooth batter. Enjoy these warm, seasonal treats with coffee for a perfect weekend start.
Ingredients (Makes 6 Muffins)
1 medium sweet potato (peeled, ~200g)
80g fresh cranberries
30g walnuts (toasted and chopped)
150g cake flour
1 egg
60g butter (melted)
50g brown sugar
1 tsp baking powder
⅛ tsp salt
- ¼ tsp cinnamon
Yogurt Dip:
60g Greek yogurt
1 tbsp maple syrup
¼ tsp vanilla extract
Instructions
1. Shred the Sweet Potato: Soft & Even
Cut the sweet potato into 3cm chunks. Place in the Geedel Vegetable Processor and rotate four times—it becomes tender orange shreds with a lightly textured feel, perfect for moist, flavorful muffins.
2. Dry the Cranberries: Bursting & Fresh
Rinse cranberries and spin in the Geedel Salad Spinner for 10 seconds. Drying them helps the berries stay whole inside the muffins, adding juicy bursts without making the batter wet.
3. Mix the Batter: Smooth & Lumpy-Free
Clean the Geedel container, then add melted butter, brown sugar, and egg. Attach the liquid whisk and blend for 30 seconds. Add flour, baking powder, salt, and cinnamon, blending for 1 minute until smooth. Fold in sweet potato shreds, cranberries, and walnuts.
4. Bake & Make the Dip: A Sweet Finish
Spoon the batter into a greased muffin tin, sprinkle with extra walnuts, and bake at 180°C for 20 minutes until golden. Meanwhile, blend the yogurt dip ingredients in the Geedel with the liquid whisk until creamy. Serve the warm muffins with the dip for a perfectly balanced treat.
Conclusion
These autumn muffins blend sweet potato and brown sugar for warm sweetness, offer juicy cranberry bursts, and bake quickly—all simplified by the Geedel for a special, effortless weekend treat.
