Not feeling thankful? I invented a muffin to cure you. With spices, cranberries, and marshmallow yams, this muffin embodies thanksgiving dinner (but without the turkey, because that would be disgusting).(Also, don't be fooled by the marshmallows, this is a true, wholegrain, healthful muffin you can take hiking, not one of your cupcakes-in-muffin's-clothing muffins.)
The dry ingredients are two and three quarter cups of King Arthur's white whole wheat flour, half a cup of sugar, 5 tsp of baking powder, 2 tsp cinnamon, 2 tsp ginger, and 1 tsp each of clove and nutmeg.
Wet ingredients are half a stick of butter (4 tbsp), two lightly beaten eggs, 4 tbsp canola, and half a cup of whatever milk is on hand including rice or soy.
You'll also need one yam which should be partially baked, or microwaved 3 to 4 minutes till it's yielding but not squishy. Dice the yam. I microwaved the cranberries half a minute but wonder if this is necessary. Mix the berries and diced yam into the batter, stick the marshmallows on top. The mini marshmallows need no preparation, being perfect just as they are.
Last step before baking: Just to make sure the heavy, whole wheat dough rises I proof one packet of Hodgson Mill yeast, let it bubble for five minutes, then pound and knead it into the dough just like I was making pizza. Is this step necessary? Maybe not if I had aluminum-free double-acting baking powder on hand, but I only had the regular baking powder and wasn't taking any chances.
Bake them 20 to 25 minutes at 350 degrees, and you will cure the most implacable ingrate.
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