quickbread - Sweet Potato Muffins

By tinathorn

Ingredients

• 1/2 cup oil
• 1/2 cup sugar (I used xylitol*, making it sugar-free.)
• 1 egg
• 1 egg white
• 1 cup unsweetened apple sauce (or very ripe pear, puréed)
• 1 cup sweet potatoes, baked, peeled and puréed
• 1/4 cup milk (or dairy-free alternative)
• 2 teaspoons pure vanilla extract
• 1 1/2 cups Carla's Gluten Free Cake Blend Recipe
• 1/8 cup flax seed meal
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg

Details

Servings 14
Adapted from glutenfreerecipebox.com

Preparation

Step 1

Preheat oven to 350F°.

In the bowl of your mixer cream oil and sugar together.

Add egg and mix throughly, but do not over beat.

Add applesauce, sweet potatoes and vanilla; blend well on low speed.

Add all remaining dry ingredients together in a separate bowl; whisk well.

Add dry ingredients to wet ingredients all at once; blend together on low to medium speed.

Pour batter into prepared muffin tins, 3/4 way up to the top.

Bake for about 22 minutes and until toothpick inserted in the center comes out clean.

Transfer to a cooling rack as soon as possible. They will shrink down a bit upon cooling, therefore, the higher the tins are filled the better.

Tips

* Most xylitol brands are derived from corn. If you are corn intolerant, there are brands you can find that are derived from birch.