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:

2013_1029October20130021  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: 2013_1029October20130030  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!


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