First Muffins

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!)

Ingredients

• 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.