Sweet Potato Muffins

Something about it being Fall gave me a desire to try a new sort of muffin. These muffins fluff up beautifully. The taste is satisfying and heartening. They are soft and perfectly sweet (but not too sweet). Give them a try! They would be excellent made ahead for an easy Thanksgiving morning breakfast or snack.

Sweet Potato Muffins

makes 2 dozen muffins

• 1/4 cup flax seed meal
• 3/4 cup filtered water
• 3 cups pureed sweet potatoes*
• 1/2 cup grapeseed oil
• 3/4 cup raw agave syrup (or honey)
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 teaspoon dried ginger
• 1 teaspoon allspice
• 1/4 to 1/2 teaspoon ground nutmeg
• 3 cups whole wheat pastry flour, whole wheat flour, or blend of flours**
• 2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon sea salt
• 1 cup raisins (optional)
• 1 cup chopped nuts (optional)

Preheat oven to 375 degrees.In blender container, whisk together flax seed meal and water. Let sit for a few minutes. Add sweet potatoes, grapeseed oil, agave syrup, spices, and vanilla extract. Blend well, until smooth.

In medium sized mixing bowl, put flours, baking powder, baking soda and salt. Fluff with fork. Add nuts and raisins.

Add blender ingredients to dry ingredients. Mix until just incorporated. Fill greased muffin tin or muffin paper liners three-fourths full. Bake for 15 to 20 minutes or until toothpick inserted comes out clean. Remove from oven and transfer muffins to cooling rack.

Store in an airtight container.

*If using homemade pureed sweet potatoes, let excess water drip out through a cheesecloth, until the puree is very thick.

**For cakey muffins, use whole wheat pastry flour. For heartier but still light and moist, use whole wheat flour. For a flour blend, use 3 cups of blend of your choice (for instance, 1 cup millet, 1 cup spelt and 1 cup kamut).

© Copyright 2006 by Wardeh Harmon