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.
