Sweet Potato Spelt Muffins
2 cups spelt flour
1/4 cup brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3/4 cup soy or almond milk
1 tablespoon flax meal mixed well with 3 tablespoons water
1/4 heaping cup applesauce
1 tablespoon canola oil
1 heaping cup shredded sweet potato
3/4 cup peeled and diced fresh pear
Optional for topping: 2 tablespoons turbinado sugar mixed with 1 teaspoon cinnamon
Preheat oven to 350F, then grease muffin pans with nonstick spray.
Whisk dry ingredients (spelt flour, brown sugar, baking powder and spices) together in a large bowl.
In a separate bowl, mix wet ingredients (soy milk, flax meal with water, oil, applesauce). Make a well in the dry ingredients, add wet to dry, and combine.
Fold in sweet potato and pear. Fill tins 3/4 full, sprinkling cinnamon sugar on top if desired. Bake 16-22 min or until toothpick comes out clean. Serve warm or cold, and store in an airtight container to maintain freshness.
| Yield: | 12 servings | |||
| Prep Time: | 0 hr 10 mins | |||
| Cook Time: | 0 hr 20 mins | |||
| Ready In: | 0 hr 20 mins | |||
| Category: | Breads | |||
| Main Ingredient: | Flour | |||
| Cooking Method: | Baking |
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| Nationality: | United States | |||
| Occasion: | Thanksgiving | |||
| Special Diet: | Vegan | |||
| Recipe Tags: | vegan | spelt | sweet potato | muffin |
Chef's Note & Story
This is a vegan recipe, and I use almond or soymilk when making it, though any other type of milk will work as well.
