Spiced Sweet Potato Pecan Muffins
1 cup sweet potato puree*
1/2 cup organic milk
1/2 cup low-fat organic yogurt (plain or vanilla is fine!)
1/3 cup brown sugar
1/3 cup molasses
3/4 cup organic 5-grain cereal or oatmeal (the old-fashioned kind, not quick-cooking)
1/3 cup Grape Nuts
1 1/4 cup organic whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
3/4 cup chopped pecans
Preheat the oven to 400. In a medium mixing bowl, whisk together the puree, eggs, milk, yogurt, molasses, and brown sugar. In a large mixing bowl, whisk together the remaining (dry) ingredients. Pour the wet into the dry and mix well. Ready your muffin tin, and fill the cups to the brim.
Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean. Serve warm, with cream cheese icing if you so desire!
*To make sweet potato puree, you can bake whole sweet potatoes. Pierce them so they release steam, then bake in a 400-degree oven for about 40 minutes, or until a knife inserted in the middle goes in with little resistance. Cut the baked potato in half and scoop out the good stuff with a spoon (leaving the skin intact). Puree in a food processor, adding a little water or milk to thin as needed. You can make this up to two days in advance. I baked these sweet potatoes while using the oven for dinner (multitasking!) the night before making these muffins.