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Sweet Potato, Cranberry, Coconut Muffins

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“Cooking Light June 2012”
READY IN:
40mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Take a bowl, mix ground Flax seed, pastry flour, brown sugar, pumpkin pie spice, baking soda and salt.
  2. Take another bowl and add cranberries, applesauce, sweet potatoes, eggs, yogurt, milk and coconut; stir until the mixture gets blend well.
  3. Spray the nonstick spray into the pan and spoon the batter. Use some unsweetened coconut to sprinkle on the top of the muffins. Keep the pan in the oven and bake it for 30 to 35 minutes.

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