Gluten Dairy And Soy Free Sweet Potato Muffins Food

GLUTEN-FREE SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. Add to flour mixture; stir just until moistened., Fill 12 greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

GLUTEN, DAIRY AND SOY FREE SWEET POTATO MUFFINS

Steps:

• You can bake, boil, microwave or steam the sweet potatoes. I personally like to bake them, let them cool, and then slice them in half and scoop the meat out with a large spoon. Mash the meat up and make sure there are no strings--nobody likes a stringy muffin!
• Preheat oven to 375°.
• Cream the margarine until it is light and fluffy. Slowly add the sugar and beat on medium speed. Then add the eggs one at a time, beating well after each addition.
• Add the sweet potato mash and coconut milk to the egg mixture. Stir well to combine.
• In a separate bowl combine the rice flour, quinoa flour, baking powder, salt, cinnamon and nutmeg.
• Add the dry mixture to the wet mixture, stirring until just combined. Fold in the dried fruit and nuts if using.
• Grease a muffin tin with a bit more margarine. Spoon the batter into the cups, filling about 3/4 full.
• Combine an additional 2 tbsp sugar and 1/4 tsp cinnamon and sprinkle generously over muffins.
• Bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.