sweet potato cranberry muffins

Recipe modified from The Whole Foods Allergy Cookbook by Cybele Pascal.

  • 2 c organic unbleached all-purpose flour
  • 3 1/2 tsp baking powder
  • 1 c mashed sweet potato
  • 1 c rice milk
  • 1/2 c unsweetened apple sauce
  • 1 T vanilla extract
  • 1/4 c sugar
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 2/3 c dried cranberries
Preheat oven to 400 degrees. Combine flour and baking powder in small bowl and set aside. In large bowl combine all other ingredients and mix well. Add dry ingredients to large bowl and stir until blended. Dough will be stretchy and sticky like pizza dough. Line muffin cups or spray with olive oil. Fill each cup with dough and bake 20-30 minutes until toothpick inserted at center of muffin comes out clean. Makes 12 "standard" size muffins.

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