Sweet Potato Pumpkin Harvest Muffins

Weekly Recipe: 
NonWeekly

1 package Zema’s Sweet Potato Pumpkin Pancake and Waffle Mix

1/4 teaspoon baking powder

1/4 teaspoon xanthan gum

3/4 cup coconut milk (or milk of choice)

2 organic large eggs

1/2 cup pure maple syrup (or agave nectar)

1/3 cup coconut oil (or oil of choice)

1 cup canned organic pumpkin puree

1 tablespoon pure vanilla extract

1/2 cup Calimyrna fig, chopped

1/2 cup hazelnuts, chopped (toasted)

1 1/2 cups fresh or frozen organic cranberries

To toast hazelnuts, place them on cookie sheet and set in 400 degree oven for eight to ten minutes. Let cool. Turn oven down to 350 degrees. In bowl, combine mix, baking soda, and xanthan gum. Set aside. In another bowl, combine all wet ingredients, whisk well. Add dry mixture to wet mixture and mix well. Add in all chopped ingredients and mix well. Fill mini-muffin cups 2/3 of way. Bake for 15 to 17 minutes. Check with toothpick. Do not overbake. Cool on rack for ten minutes. Recipe and image provided by Zema’s Madhouse Foods