sweet potato nut muffins

Cream together:
          1 c. mashed cooked sweet potatoes or winter squash
          1/4 c. soft butter
          1/3 c. maple syrup
          2 eggs
          1/3 c. liquid (almond milk or diluted milk product)
 Whip together in a separate bowl:
          1 c. Summers Sprouted Spelt Flour
          1 1/2 tsp. baking powder           1/2 tsp. ginger
          1/2 tsp. salt (opt)                         1/8 tsp. cloves
 Mix dry ingredients into wet ones and stir well.
 Add and lightly mix in:
          3/4 c. chopped nuts
          1 c. raisins, chopped dates or figs
 Pour into muffin tins or cups, filling 2/3 full.
 Bake at 350 for 30 minutes or until a toothpick comes out clean.
 Makes 6 large muffins.

Sweet Potato Nut Muffins

Ingredients
  

  • 1 c mashed cooked sweet potatoes or winter squash
  • 1/4 c soft butter
  • 1/3 c maple syrup
  • 2 eggs
  • 1/3 c liquid (almond milk or diluted milk product)
  • 1 c Summers Sprouted Spelt Flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp ginger
  • 1/8 tsp cloves
  • 1/2 tsp salt (opt)
  • 3/4 c chopped nuts
  • 1 c raisins, chopped dates or figs

Instructions
 

  • Cream together:  1 c. mashed cooked sweet potatoes or winter squash, 1/4 c. soft butter, 1/3 c. maple syrup, 2 eggs, 1/3 c. liquid (almond milk or diluted milk product)
  • Whip together in a separate bowl:  1 c. Summers Sprouted Spelt Flour, 1 1/2 tsp. baking powder, 1/2 tsp. ginger, 1/2 tsp. salt (opt), 1/8 tsp. cloves
  • Mix dry ingredients into wet ones and stir well.
  • Add and lightly mix in:  3/4 c. chopped nuts, 1 c. raisins, chopped dates or figs
  • Pour into muffin tins or cups, filling 2/3 full.
  • Bake at 350 for 30 minutes or until a toothpick comes out clean.     
    Makes 6 large muffins.
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