A fellow new mom brought a version of the One Handed Cooks' Sweet Potato, Carrot & Apple Spelt muffins to a little get together last week. Robert got a hold of some and devoured an entire muffin, so I asked for the recipe. I made a batch yesterday, and they are going quickly! Robert ate 2 as part of his lunch today. (Don't worry, they were dessert - he still got plenty of good vegetables!)
Sweet Potato, Carrot & Apple Muffins
2 cups peeled and chopped sweet potato (this is one good sized, but not huge, potato)
1 cup spelt flour
1 tsp baking powder
1/2 tsp baking soda
3 Tbs coconut palm sugar
1 1/2 tsp cinnamon
1 tsp nutmeg
1 carrot
1 peeled and chopped apple
2 eggs
1/2 cup milk
Directions
Preheat your convection oven to 350
Steam the sweet potato for about 15 minutes
While steaming, mix the dry ingredients (flour, baking powder, baking soda, sugar, cinnamon, and nutmeg)
Using a food processor (or a Beaba once the potatoes are steamed), blend the carrot and apple together. Mix the carrot and apple into the dry mix
Use the food processor to puree your sweet potato
In a Kitchenaid or big bowl, beat your eggs and milk
Add the sweet potato puree to the eggs and milk
Fold in the dry mixture until just blended
Either use cupcake wrappers or butter a muffin pan.
Bake for 25-30 minutes My muffins were perfect at the 25 minute mark - and that never happens!
This recipe made 12 muffins exactly. My husband's comments about them are, "They are so moist and spongey! I love that!" Needless to say, I think 3 or 4 have found there way into his belly, too.
*** Update *** I tried another variation with about 1 tsp of Mexican vanilla. This added just a touch more flavor.