Have a left over sweet potato and don't really feel like eating one again? This is a perfect place to ditch that sweet potato so it can have a new life and you can pat yourself on the back for not wasting it. I know this recipe feels more fall like, but working on muffin recipes for a cookbook that will be a year round endeavor...has me baking a thanksgiving special in June. Either way, these are amazing. They are not too sweet, they are actually only slightly sweet.
And the crunch from that topping is so special!
Sweet Potato Cinnamon Pecan Muffins
Ingredients:
1/4 cup of unsalted butter (melted)
1/2 cup mashed sweet potato
1/3 cup pure maple syrup
1/4 cup coconut sugar
2/3 cup milk
2 eggs
1 1/2 cups of flour (fresh ground soft white wheat)
2 tsp baking powder
1 tsp salt
1/2 cup chopped pecans
1 tsp cinnamon
optional: pinch of nutmeg
optional topping:
1/2 cup chopped pecans
2 tbs flour
1 tbs butter
1/4 cup coconut sugar
1/2 tsp cinnamon
1/4 tsp salt
Directions:
Preheat oven to 350 degrees. Add all the dry ingredients, and then the wet ingredients, the cold sweet potato ( mashed), and butter last. Mix all together, scoop into the muffin tin, fill about 1/2 way. Top with optional topping- you won't regret it!
Grease your muffin tin. I like to use coconut oil spray or old fashioned paper towel and dip in the coconut oil jar. I use a USA muffin pan, and skip this step all together. They are the best muffin pans I have ever had. And there are a no fuss clean up. They wipe clean.
Bake 12-15 minutes, allow to cool and enjoy these as a snack or breakfast this week!
enjoy!
Michal
p.s. Check out my blog post on my favorite home milling tools!
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