Sweet Potato Muffins
You can use a baked sweet potato instead of canned sweet potato puree for this recipe. Peel and mash a well-cooked large sweet potato until it's smooth.
INGREDIENTS
- 2½ cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum
- 2¼ teaspoons baking powder, divided
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¾ cup applesauce
- ¼ cup canola oil
- 1 cup packed brown sugar
- 1 teaspoon gluten-free vanilla extract
- 2 tablespoons blackstrap molasses
- 2 cups sweet potato puree
Preheat oven to 350ºF.
Oil a standard muffin pan.
In a medium mixing bowl, combine flour, xanthan gum, 1½ teaspoons baking powder, salt, and spices.
In a separate bowl, combine applesauce and ¾ teaspoon baking powder.
To applesauce mixture, add canola oil, brown sugar, vanilla, molasses, and sweet potato.
Slowly mix dry ingredients into wet.
Spoon into prepared muffin pan.
Bake 18–23 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
MAKES 12 MUFFINS
Calories: 170 | Fat: 6 g | Protein: 3 g | Fiber: 3 g
Keep Your Cool, Xanthan Gum!
Xanthan gum is a great tool for gluten-free baking, as it helps the non-glutinous flour ingredients stick together. However, you only need a little bit in any given recipe, so one package can last a long time. To maximize the life of your xanthan gum, keep it in the freezer. Well packaged and kept cold, xanthan gum can last for up to six months.
