Gluten Free Disappearing Sweet Potato Muffins Recipes

GLUTEN FREE SWEET POTATO MUFFINS

Steps:

• Peel and boil the potatoes. When cooked, mash them and mix in remaining ingredients.
• Pour into muffins tins (this recipe makes twelve muffins). Sprinkle top with cinnamon.
• Bake on 350 degrees for 20-25 minutes.

GLUTEN FREE DISAPPEARING SWEET POTATO MUFFINS

Steps:

• Whisk together the brown rice flour, sorghum, tapioca starch, guar gum, baking powder, spices, salt and grated sweet potato. Toast the almonds in a dry stainless steel pan until you can smell them (about 5 minutes stirring often). Grind the almonds and quinoa. Mix well with dry ingredients until there are no lumps.
• In a medium bowl melt coconut oil if you are using whisk in honey, vanilla and eggs (if coconut oil is too hot it will cook the eggs so do them separately if you use coconut oil).
• Mix wet ingredients into the dry and fold in the walnuts and drained raisins if you're using them.
• Let dough sit for 30 minutes to allow guar gum to set.
• If you use an ice-cream scoop you can cook these on a cookie tray covered with parchment because they don't spread much. Or you can grease and flour the cookie tray, spread it in and make a big bar out of it. That's what I do now, it's much easier and faster.
• Cook in a 350 degree oven for 20 to 30 minutes until a toothpick inserted in centre comes out clean.

GLUTEN FREE VEGAN SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350°F In a medium bowl whisk together the flour, xanthan gum, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Whisk together well.
• In a large bowl combine the sweet potato, oil., agave syrup and vanilla mix well at low speed
• Add the flour dry ingredients mixture to the wet ingredients and mix at low speed until combined.
• Fold in the raisins and cranberries.
• Spoon batter into a lined muffin tin, filling to just below tops. (1/4 cup of batter)
• Bake 20- 25 minutes until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container. Makes 18 muffins.
• Or you can make one 9 by 5 loaf, Grease a 9 by 5 pan sprinkle with a little gluten free flour and fill the pan with the batter. Bake at 350 for 30 minutes, rotate the pan , reduce the temperature to 325 degrees and bake for 40 minutes more or until lovely golden brown and a tester inserted into the center of the cake comes out clean., let cool for about 20 minute.

DISAPPEARING SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
• Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
• Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts.
• Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.