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Sweet Potato Cherry Pecan Muffins

This recipe was not tested by Bob's Red Mill. Whole Grain! High Fiber, Lactose Free, Soy Free, Vegan.


Step 1

Preheat oven to 350 degrees and prepare your muffin pan by lightly greasing or spraying with cooking spray.

Step 2

In a small bowl combine flour, baking powder, baking soda, spices and salt and set aside.

Step 3

In a medium bowl combine sweet potato puree, brown sugar, almond milk, oil, vanilla and flax seed, mixing until well blended.

Step 4

Add dry ingredients to wet until just blended, then gently fold in cherries and pecans.

Step 5

Divide batter evenly among muffin cups and bake for 20-25 minutes.

Serves 12.
Sweet Potato Cherry Pecan Muffins

Servings: 12



Products Used in this Recipe

Whole Wheat Pastry Flour

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Baking Aids
Baking Powder

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Gluten Free
Baking Soda

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Baking Aids
Sea Salt

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Baking Aids
Brown Sugar

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Flours & Meals
Org. Brown Flaxseed Meal

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Baking Aids
Pecan Halves

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Baking Aids

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Ratings & Comments (1)

5 Stars  100%  1
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1 Review

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ButchieMae January 5, 2013
Moist and delicious! Used cranberries. Probably delicious with tart cherries as well. Subtle spices. A keeper for breakfast and snacks.

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