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Vegan Sweet Potato and Cranberry Muffins
Perfect for breakfast or teatime, Vegan Sweet Potato and Cranberry Muffins are moist and naturally sweetened with agave nectar. Cinnamon, Madagascar cloves, and ginger are distinctly autumnal spices that warm the soul. I have never been much of a sun bunny, so each year I look forward to cooler days, wrapping up for overcast beach walks and misty hikes in Laurel Canyon. My Mother in Law, Judy hand knit a beautiful pair of fingerless gloves for my birthday recently (do I frame them or wear them Juds?), and I will wear them with pride on these days. Yes, I will also join the notorious tribe of L.A. girls that wear wintry scarves with a t-shirt, jeans, and a pair of Vans (or worse: flip flops) when it’s 50 degrees outside. That’s a Southern California winter for ya folks. I’ll be sporting my new fingerless gloves, and snacking on spiced sweet potato muffins.
Vegan Sweet Potato and Cranberry Muffins
1 1/2 cup baked sweet potatoes, mashed and cooled
3/4 cup almond milk (rice milk or organic soy milk also work well)
1/3 cup water
1/2 cup agave nectar
1/4 cup canola oil
2 cups organic unbleached flour (delicious alternative: 1 cup of whole wheat flour and 1 cup spelt flour)
2 tsp baking soda (no aluminum brand)
1/2 tsp fine sea salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/2 teaspoon nutmeg
1 cup dried cranberries (unsweetened)
1. Preheat the oven to 400* Lightly oil the muffin tins and dust with flour. In a bowl, combine the sweet potatoes, cranberries, rice milk, agave, oil, water, and vanilla.
2. In a separate bowl, sift the flour, baking soda, sea salt, cinnamon, cloves, and ginger.
3. Add the flour mixture to the sweet potato mixture until mixed, taking care not to over mix.
4. Spoon the batter into the pan, to the top, dropping a few more cranberries of desired. Bake for 20-25 minutes (test with a toothpick) until golden brown.
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