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.