Sweet Potato, Coconut & Pecan Muffins
The latest issue of “Every Day with Rachael Ray” contained an insert of recipes for using up Thanksgiving leftovers, and this one caught my eye: http://www.rachaelraymag.com/recipe/sweet-potato-coconut–pecan-muffins/ I chose not to wait for Thanksgiving or for leftover sweet potatoes. Instead, the night before I planned to have these for breakfast, I baked a sweet potato, allowed it to cool, then mashed it and put it in the refrigerator to wait for baking time. In the morning I pulled out the sweet potatoes and the rest of the ingredients and got to work:
The only thing I did differently was that I omitted the pecan halves for decorating the top of the muffins. Mine might not have looked as pretty: But they were good! They were moist, I could taste the pumpkin and coconut, and I could also detect the spices but they weren’t overpowering. You might want to save this one for a morning-after-Thanksgiving breakfast!