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These muffins were inspired by a recent visit to Slappy Cakes, a restaurant here in Portland where you make your own crazy pancakes right at your table. My husband ordered sweet potato batter with dried cherries and pecans to mix in. I immediately thought, wow that would make a delicious muffin! And boy was I right, yum indeed…

Sweet Potato Cherry Pecan Muffins

1-1/2 cup whole wheat pastry flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

1/2 tsp. sea salt

1 cup pureed sweet potato

1/2 cup firmly packed brown sugar

1/2 cup almond milk

1/3 cup vegetable oil

3/4 tsp. pure vanilla extract

2 Tbsp. ground flax seed

1/2 cup coarsely chopped pecans

1/2 cup coarsely chopped dried cherries

Preheat oven to 350 degrees and prepare your muffin pan. In a small bowl combine flour, baking powder, baking soda, spices and salt and set aside. In a medium bowl combine sweet potato, brown sugar, almond milk, oil, vanilla and flax seed mixing until well blended. Add dry ingredients to wet until just blended, then gently fold in cherries and pecans. Divide batter evenly among muffin cups and bake for 20-25 minutes.