Sweet Potato Sprouted Spelt Muffins #MuffinMonday

Sweet potato sprouted spelt muffins are made with brown sugar and lots of sweet golden raisins. They make a delicious tea time snack or tasty breakfast. Like most muffins, they freeze well and can be thawed and ready to eat with a quick zap in the microwave.

It’s Muffin Monday again, folks, the last Monday of every month when I share my own muffin recipe and several delectable others from my Muffin Monday group friends.

As I imagine you all are, right round the world, we are baking with what’s left in our kitchens. I could easily have called these sprouted sweet potato muffins because my taters are seriously sending out shoots. The one I used here had tiny sprouts that I trimmed off but another one is a candidate for cutting up and planting. If only I had good soil!

If you don’t have a sweet potato, substitute carrots in the same approximate amount.

Sweet Potato Sprouted Spelt Muffins

My sweet potato was about 9 1/3 oz or 265g in weight before peeling and cutting off the rough ends. If yours is a little bigger or smaller, no worries.

Ingredients
1 large sweet potato
2 cups or 240g sprouted spelt flour
3/4 cup, firmly packed, or 150g light brown sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon fine sea salt
2 eggs
1/2 cup or 120ml canola or other light oil
1 cup or 240ml milk (I use 2% fat)
1 cup or 150g golden raisins, optional

Method
Peel your sweet potato and cut it into chunks. Discard the fibrous ends. Boil until tender.

Put the golden raisins in a heatproof bowl.

When you drain the hot water off of the sweet potato chunks, pour it into the bowl with the raisins. Leave them to plump up then drain when the water is cool.

Mash the sweet potato with a fork or potato masher until fairly smooth. Set aside to cool.

Preheat your oven to 350°F or 180°C and prepare a 12-cup muffin pan by greasing it or lining it with paper muffin cups.

In a large mixing bowl, whisk together your sprouted spelt flour, sugar, baking powder, cinnamon and salt.

In a smaller bowl, whisk the eggs, cooled mashed sweet potato, oil and milk.

Add the wet ingredients to the dry and stir until just combined.

Fold in the golden raisins.

Divide the batter between the muffin cups in your prepared pan.

Bake for 20-25 minutes or until golden and a toothpick inserted comes out clean.

Remove from the oven leave to cool for a few minutes in the pan. Remove from the pan and leave to cool completely on a wire rack.

Enjoy!

Check out all the other lovely muffins we are sharing today!

• Celebratory Gluten-Free Strawberry Muffins from Culinary Adventures with Camilla
• Chocolate Coconut Banana Muffins from A Day in the Life on the Farm
• Chocolate Mocha Muffins from Making Miracles
• Coffee Cake Muffins from Zesty South Indian Kitchen
• Cornbread Muffins from Passion Kneaded
• Sweet Potato Sprouted Spelt Muffins from Food Lust People Love
• Toffee Mocha Muffins from Karen's Kitchen Stories
• Tomato Basil Muffins from Palatable Pastime 
• Wild Violet Muffins from Farm Fresh Feasts

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page<

Pin these Sweet Potato Sprouted Spelt Muffins!

 .