RECIPE ~ Sweet Potato Muffins

Last night I attempted to make mashed sweet potatoes, and accidentally added to much water -- and ended up with a thick sweet potato sauce! So today I looked for a muffin recipe that incorporates lots of potato puree, and not only did I find one, but these muffins turned out quite delicious! Not very sweet so they're delightful with some butter and honey. (Bonus! They're fat-free and gluten-free if you leave out oil in instructions and choose a non-wheat flour. And a great way to use leftover sweet potatoes from Thanksgiving dinner!)

4 cups mashed root vegetable (leftovers are great)
(use white or sweet potato, turnip, yam, etc, even pumpkin or squash)
1/2 cup molasses
2 eggs
1 cup walnut pieces
1/2 cup dates or prunes, chopped
2 cups flour (any kind)
2 tsp alum-free baking powder
1 tsp cinnamon
1 tsp nutmeg or allspice
pinch salt

First let's see if the mashed potatoes are the right consistency. If it can be piled and is stiff or dry, moisten with some sunflower oil and liquid (such as potato cooking water, milk or rice milk) until you can stir it like a very thick puree. You want the consistency of pumpkin pie filling. Then mix in molasses and eggs, then walnuts and dates or prunes.

In a separate bowl, combine flour, baking powder, spices and salt. Stir into the potato mixture until evenly moistened. Spoon into 12 lightly greased muffin cups, filled right up, and bake at 350F for 30 to 35 minutes, or until an inserted knife comes out clean. Makes 1 dozen.

FOR INDIVIDUAL DOSHAS
VATAS choose sweet potato or pumpkin; choose prunes, and wheat, quinoa or rice flours
PITTAS choose parsnips or sweet or white potato, and wheat, spelt or rice flours; replace molasses with rice or maple syrups
KAPHAS choose white potato and prunes; choose barley, millet, quinoa or spelt flours; sweeten with fruit juice concentrate