Sweet Potato Cherry Pecan MuffinsContributed by: Niki JayThis recipe was not tested by Bob's Red Mill. Whole Grain! High Fiber, Lactose Free, Soy Free, Vegan.
DirectionsStep 1Preheat oven to 350 degrees and prepare your muffin pan by lightly greasing or spraying with cooking spray.Step 2In a small bowl combine flour, baking powder, baking soda, spices and salt and set aside.Step 3In a medium bowl combine sweet potato puree, brown sugar, almond milk, oil, vanilla and flax seed, mixing until well blended.Step 4Add dry ingredients to wet until just blended, then gently fold in cherries and pecans.Step 5Divide batter evenly among muffin cups and bake for 20-25 minutes.Serves 12. |
 Servings: 12 Rating
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Ratings & Comments (1)
1 Review 
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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