The thing I love most about Fall ... well, besides the cooler weather, holidays, festivals, and everything decorated in my favorite color (orange) ... is the spices.

Clove. Cinnamon.  Nutmeg.  Allspice. Ginger.

They all seem to bring with them a feeling of comfort and warmth.  For the next three months I'll be baking up a storm using every combination of these delightful spices.

As much as I like to hover over my hot cup of coffee and savor the morning, some days are a little more rushed than others.  This recipe is perfect for one of those days where you crave the soothing feeling of being wrapped up in a warm blanket lingering over a hot beverage ... but in reality you have to get out the door quick.  Take a couple of these wholesome treats with you for a boost of energy you'll need to face the day.

This recipe for Sweet Potato Muffins was sent to me from  Mitch at the Beaufort Inn in South Carolina.  He's had a lot of practice making breakfast over the years, even before life as an Innkeeper.  Sundays used to be his only day off and he would make something delicious in the morning for his daughter and a houseful of her friends.  Lucky girls!

Here's what you'll need ...

Here's what you'll need ... 2 cups white flour, 1/2 cup freshly ground flax seed, 1/2 cup honey, 1/4 teaspoon baking soda, 2 teaspoons baking powder, 1/2 tablespoon ground cloves, 1 tablespoon ground cinnamon, 1/2 cup oil, 2 cups baked/peeled/cubed sweet potato, 2 eggs, 1 cup chopped walnuts, 1 cup dried cranberries.

Mix your dry ingredients together into a large bowl.

These are the little boogers you have to watch out for.  Flax seeds.  They're what makes these little muffins wholesome, hearty, filling and delish ... but don't over indulge our you'll experience what I call a flax-itive.

I grind mine in a coffee grinder.  It does the trick pretty good.

After grinding the flax seed, add them to your flour and spice mixture and mix well.

Next, beat the eggs in a separate bowl.

Add your eggs, oil, and honey to the flour/flax/spice bowl.

This is going to get real thick, real fast.  I don't recommend using a mixer or beater.

Instead just a fork will do and fold the batter together.

The honey combined with the flax seed makes this a thick and hearty stick-to-your-gut kind of muffin.  No fluffy pastry here.  This is a get outside and go hiking-climbing-fall-leaf-collecting-pumpkin-picking kind of breakfast.  Eat your heart out Kashi.

I had to resist the temptation to puree the sweet potato.  Add them cubed, not mashed.  They melt down a little and give it a moist texture.

Fold in the nuts, cranberries and sweet potatoes.  Do you feel like you're making your own super food bar yet?  The recipes I post are usually not the healthy kind.  Bookmark this one for when you get into the thick of the holidays full of butter and sugar and crave a less guilt-ridden snack.  Just remember ... don't over indulge.

Scoop the gooey wholesome goodness into greased muffin pans.  I like to add a little flour too.

I makes em pop out really easy and creates a little crust on the edge.

This batch of batter almost made 2 dozen small muffins.  You could also make 12 really gigantic ones ... just add a little more time to your baking.

Let cool on a wire rack and enjoy!

Sweet Potato Muffins

Ingredients

2 Cups white flour

1/2 Cup freshly ground flax seed

1/2 Cup honey

1/4 tsp baking soda

2 tsp baking powder

1 tbsp ground cinnamon

1/2 tbsp ground cloves

1/2 cup oil

2 cups baked, peeled, cubed sweet potatoes

2 eggs, beaten

1 cup walnuts

1 cup dried cranberries

Directions

1) Preheat oven to 375 degrees

2) Using a wire whisk, mix dry ingredients (flour, baking soda, baking powder, flax seeed and spices) in large bowl.

3) Blend in beaten eggs and honey and mix well.

4) With a spoon mix in sweet potato cubes, walnuts and cranberries.

5) Separate into greased muffin pan and bake for 20 to 30 minutes.

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Every time walk through the grocery store I can't pass by the produce section without being lured in by these berries.  They're in season right now, so how could I pass up 2 pints of this colorful goodness?  They make a great low fat snack for munching while working on your computer or watching a movie.  But this recipe ... is definitely NOT of the low-fat-guilt-free diet variety.  But they're worth every calorie!

Besides, when you look at the ingredients ... some milk, some orange juice, some eggs ... you can convince yourself that this is a healthy breakfast.  Right?  Well ... at least believe me when I say that they're super delicious.

This recipe was sent to me by Deanna at The Old Hen Bed & Breakfast in Seattle.    I have the entire ingredients list and instructions at the bottom of the post.  Enjoy!

See!  I told you!  Look at all the healthy stuff going into these scones!  Just ignore the 2/3 cup of sugar and all that flour.  It's invisible.  You don't see those extra calories ... you just get to enjoy the flavor.

Add in your dry, "invisible" ingredients ...

Pay no attention to my clumpy sugar.  I store it in the fridge as to not attempt bugs to enter my kitchen.  So it's clumpy.  And cold.

Baking Powder.  Doesn't it look fake?

Mix them all up until you've got a nice powdery batter.

Next, zest your orange.  Watch your knuckles.

Using the same orange, cut in half and juice.

After adding the fresh orange juice (isn't this starting to smell wonderful!), break open the eggs and add them to your dry ingredients.

Mix.  I'm doing this by hand ... working on those forearms of mine.

The word "chopping" and the word "butter" just don't seem to go together.  I supposed my chilled butter warmed up a bit too much while we were prepping ... cause my description would be more of a "mash."  Using any chopping/mashing style you choose ... your butter needs to end up in little bits.

Gently fold it into your nicely forming dough.

Deanna recommended getting fresh blueberries and freezing them over night.  I couldn't agree more!  Freezing them helps them not explode/burst when you add them to the dough.

Now, can you guess how frozen blueberries behave?  The sweat.  Naughty little things.  Coating them in some flour will keep them from getting stuck in your dough and make them nice and pretty little berries.  Kinda like powdering your nose.

But I forgot to flour/powder my hands!  Ugh!

Ah well.  Nothing wasted.  A little taste, a little hand washing and I'll get right back on track.

Form your dough into a ball and then press into a "disk" shape.  Don't ya just love photo examples?  I'm a "visual" person, so when Deanna wrote "disk" shape I had to wrinkly my nose and scratch my noggin ... but I got it!

Place your scones on a cookie sheet lined with parchment paper.

I'm using a baking stone.  Don't forget to dip your fingers in flour as you're picking these up!  Unless, of course, you like to eat the raw dough.  I'm not judging!

Bake them at 400 degrees for 45 minutes.

And now ... the moment you've been waiting for ... the most divine thing I've ever licked off a plate ... orange icing!

For the recipe, click here ...

For the food porn ... keep scrolling.

That first one didn't last long enough for the mint and blueberry garnish.  It was scooped off the place and devoured before the icing even had time to pool on the plate.  And then we licked it clean.  Here's another one.

Oh yeah!  This is going on my list of favorites.

Thank you Deanna!

See the full recipe below.

--Rachelle

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Ingredients

2 3/4 cups of flour

1 tsp salt

1 tbs baking powder

2/3 cup sugar

1/2 cup of chilled butter

3/4 cup of heavy whipping cream

2 large eggs

zest of one orange

juice of one orange

1 pint of fresh blueberries (freeze them overnight before using)

Directions

1) Pre-heat oven to 400 degrees F.

2) Combine dry ingredients.

3) Add heavy cream and eggs to dry ingredients.

4) Zest one orange, then cut in half and juice.

5) Cut butter into very small pieces and mix into dough.  Don't over mix.  Butter should be about the size of peas when you are done mixing it into dough.

6) Coat fresh frozen blueberries with a light dusting of flour then add by folding gently into dough.

7) Place about a cup of flour onto counter and place half of dough on it.  Coat dough lightly with flour and form a round disk with the dough.  It should be about 10 inches around.

8 ) Cut circle of dough into 4 sections.  Remove excess flour from scones and place on cookie sheet lined with parchment paper.

9) Repeat with second half of dough.

10) Bake at 400 degrees for about 45 minutes.

11)  Add orange icing and serve!